Instead of making a Bechamel, can I use alfredo sauce in the jar

If you want it to taste like a traditional mac and cheese, I'd say no.

If you want to try something, why not? It might be good.

Cook the flour & butter together for at least three minutes after the butter has completely melted & is sizzling. Don't be afraid to cook it until it is golden brown; the color of the cheese will cover up any slight browning of the sauce. You need to cook it for 3-4 minutes or the flour will taste raw in the finished sauce.

Once you add the milk, reduce the heat, stir nearly constantly, and cook until it is as thick as you'd like. If you boil the holy hell out of it, it will thicken then separate and thin out. So do this part over gentler heat.

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Once you add the milk, reduce the heat, stir nearly constantly

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Add the milk slowly while you're stirring.. it's tedious and you want to make it go faster, but patience is key with a good bechamel.