- 1 (16 ounce) package elbow macaroni
- 4 cups shredded sharp Cheddar cheese, divided
- 1 (15 ounce) jar Alfredo sauce
- 2 tablespoons mustard
- 1 (10 ounce) can diced tomatoes and green chiles (such as ROTEL®), drained (optional)
- 1/2 cup bread crumbs
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Transfer cooked macaroni to a 9×13-inch casserole dish. Add 2 cups shredded Cheddar cheese, Alfredo sauce, and mustard; mix thoroughly until macaroni is evenly coated. Mix in remaining 2 cups cheese and drained tomatoes and green chiles. Top with bread crumbs.
- Bake until bubbly and cheese is melted, about 30 minutes.