Italian Macaroni and Cheese Recipe

If you love the comforting creaminess of classic mac and cheese but crave a touch of Italian flair, this Italian Macaroni and Cheese Recipe is going to become your new favorite go-to dish. It blends the rich melty goodness of mozzarella, Monterey Jack, and Parmesan with fragrant Italian herbs and a splash of white wine, creating a cheesy, aromatic casserole that satisfies every craving. Whether it’s a family dinner or a special gathering, this recipe turns a simple comfort food favorite into a crowd-pleasing masterpiece.

Ingredients You’ll Need

The beauty of this Italian Macaroni and Cheese Recipe lies in its straightforward, accessible ingredients. Each component plays a crucial role: the pasta provides the perfect base, cheeses create layers of flavor and texture, and the herbs and wine add that unmistakable Italian essence.

• 12 ounces elbow macaroni: Traditional shape that holds the creamy sauce beautifully.
• 6 tablespoons butter: Adds richness and helps form the roux for a velvety sauce.
• 1/3 cup all-purpose flour: Essential for thickening the cheese sauce perfectly.
• 2 1/2 cups milk: Creates the smooth, creamy base of the sauce.
• 3/4 cup white wine: Infuses the dish with a subtle tang and depth that lifts the flavors.
• 1 teaspoon ground mustard: Brings a subtle sharpness that brightens the cheesy sauce.
• 1 teaspoon salt: Enhances all the flavors without overpowering.
• 1 teaspoon garlic powder: Adds warm, savory notes essential to Italian cooking.
• 1/2 teaspoon black pepper: For gentle heat and spice balance.
• 1/2 teaspoon dried oregano: Classic Italian herb that adds earthiness.
• 1/2 teaspoon dried basil: Brings fresh, fragrant herbal flavor.
• 12 ounces mozzarella cheese, shredded: Provides stretchy, creamy texture.
• 8 ounces Monterey Jack cheese, shredded: Melts smoothly with a mild buttery flavor.
• 1 cup Parmesan cheese, shredded: Sharp and nutty, perfect for punchy flavor and golden crust.
• Fresh basil for garnish: Offers a fresh, aromatic finish to the dish.

How to Make Italian Macaroni and Cheese Recipe

Step 1: Preheat and Cook Pasta

Start by preheating your oven to 400°F (200°C), ensuring it’s ready to give your macaroni and cheese that perfect golden crust. Meanwhile, boil your elbow macaroni in salted water until just al dente—this timing keeps the pasta from getting mushy once baked. After draining, set the pasta aside so it’s ready to soak up that luscious sauce.

Step 2: Make the Sauce

In a Dutch oven over medium heat, melt the butter and whisk in the flour to make a roux. This will thicken your sauce beautifully. Cook this mixture for about two minutes while whisking to prevent lumps. Then, slowly pour in the milk, whisking constantly to maintain a rich, smooth texture. Let the sauce come to a gentle simmer before adding the white wine, which adds a subtle complexity you won’t want to skip.

Step 3: Add Seasonings and Cheese

Now comes the magic part—folding in the ground mustard, salt, garlic powder, black pepper, oregano, and basil. These ingredients bring out that Italian essence. Gradually add the shredded mozzarella, Monterey Jack, and Parmesan cheeses, whisking until you have a creamy, velvety sauce that’s loaded with cheesy goodness and perfectly seasoned.

Step 4: Combine and Bake

Stir your perfectly cooked macaroni into the cheese sauce, making sure every piece is coated. Pour this mixture into a greased 13×9 inch baking dish and spread it evenly. Pop it into your preheated oven and bake for 15 to 20 minutes, until the top is bubbling and delightfully browned. The oven’s heat transforms this dish into a spectacularly comforting Italian Macaroni and Cheese Recipe that’s both crispy on top and creamy inside.

How to Serve Italian Macaroni and Cheese Recipe

Garnishes

Fresh basil leaves sprinkled on top add a burst of color and a fresh, herbal note that beautifully contrasts the rich cheeses. Feel free to add a sprinkle of extra Parmesan or a drizzle of olive oil for some glossy finish and extra flavor.

Side Dishes

This Italian Macaroni and Cheese Recipe pairs wonderfully with fresh green salads or roasted vegetables, balancing out the richness with crisp and vibrant textures. A simple arugula salad dressed with lemon vinaigrette or some garlicky sautéed spinach makes the perfect companion.

Creative Ways to Present

For a fun twist, serve this dish in individual ramekins or small cast iron skillets for a personal touch. Alternatively, try layering cooked Italian sausage or sun-dried tomatoes in the casserole before baking to add another dimension of flavor and visual appeal.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Italian Macaroni and Cheese Recipe to an airtight container and refrigerate for up to 3 days. The flavors tend to deepen, making it even more delicious the next day.

Freezing

You can freeze this macaroni and cheese either before or after baking. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

Reheat leftovers gently in the oven at 350°F until warmed through, about 15-20 minutes. For a quicker option, microwave individual servings stirring halfway to ensure even heating and maintain that creamy texture.

FAQs

Can I use different pasta shapes for this Italian Macaroni and Cheese Recipe?

Absolutely! While elbow macaroni is classic, other small pasta shapes like shells, penne, or cavatappi also hold the cheese sauce wonderfully and work well in this recipe.

Is the white wine necessary?

The white wine adds a subtle depth and brightness that elevates the dish from ordinary to extraordinary, but if you prefer to avoid alcohol, you can substitute with an equal amount of chicken or vegetable broth.

What can I do to make this dish gluten-free?

Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce. Make sure your pasta is gluten-free as well, and you’re good to go!

Can I add protein to this recipe?

Definitely! Grilled chicken, Italian sausage, or pancetta make fantastic additions. Add them in when mixing the pasta with the sauce before baking for hearty, crowd-pleasing meals.

How do I get a crispy topping on this Italian Macaroni and Cheese Recipe?

For an extra crunchy topping, sprinkle breadcrumbs mixed with a little melted butter and Parmesan on top before baking. It adds a delightful crunch that contrasts beautifully with the creamy interior.

Final Thoughts

There’s something truly special about this Italian Macaroni and Cheese Recipe that turns simple comfort food into a dish worthy of celebration. Its rich, cheesy sauce enriched with aromatic herbs and white wine makes every bite feel like a warm hug. Give it a try—you might just find this recipe becoming your new favorite for cozy dinners and festive occasions alike!

Italian Macaroni and Cheese Recipe

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• Author: admin
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This Italian Macaroni and Cheese is a delightful twist on the classic comfort food, featuring a rich blend of mozzarella, Monterey Jack, and Parmesan cheeses infused with aromatic Italian herbs and a splash of white wine. Baked until bubbly and golden, it’s perfect for a cozy family meal or entertaining guests with a sophisticated yet comforting dish.

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Ingredients

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Pasta

• 12 ounces elbow macaroni

Cheese Sauce

• 6 tablespoons butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk
• 3/4 cup white wine
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 12 ounces mozzarella cheese, shredded
• 8 ounces Monterey Jack cheese, shredded
• 1 cup Parmesan cheese, shredded

Garnish

• Fresh basil for garnish

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Instructions

1. Preheat and cook pasta: Begin by preheating your oven to 400°F (200°C). Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until al dente, about 8-10 minutes, ensuring the pasta is tender but still firm to the bite. Drain the pasta well and set aside.
2. Make the roux and sauce base: In a Dutch oven or heavy-bottomed saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly to form a smooth, pale roux. This step cooks out the raw flour taste and will thicken your sauce.
3. Add liquids: Gradually whisk in the milk, making sure the mixture remains smooth. Bring it to a gentle simmer, which will activate the thickening properties. Slowly whisk in the white wine to add depth of flavor to your sauce.
4. Season and incorporate cheese: Stir in the ground mustard, salt, garlic powder, black pepper, dried oregano, and dried basil to the simmering sauce. Whisk to combine thoroughly. Gradually add the shredded mozzarella, Monterey Jack, and Parmesan cheeses, stirring constantly until fully melted and smooth, creating a creamy, flavorful cheese sauce.
5. Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated with the rich, cheesy mixture.
6. Bake: Transfer the macaroni and cheese mixture into a greased 13×9 inch baking dish. Place in the preheated oven and bake for 15-20 minutes, or until the top is bubbly and golden brown, indicating the sauce is set and the flavors are melded beautifully.
7. Garnish and serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving to add a burst of freshness and a lovely presentation. Serve hot for the best flavor experience.

Notes

• For an extra crispy topping, sprinkle additional Parmesan and breadcrumbs before baking.
• If you prefer a thicker sauce, reduce the milk or add an extra tablespoon of flour during the roux stage.
• White wine can be substituted with chicken broth for a non-alcoholic version.
• Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
• Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian