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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
