Italian Mac and Cheese
Creamy, cheesy, and bursting with bold Italian flavor, this Italian Mac and Cheese reimagines the classic comfort food with ingredients like mozzarella, Parmesan, herbs, and savory add-ins like prosciutto, sun-dried tomatoes, and garlic. Perfect for weeknight dinners or special gatherings, this dish offers both stovetop and baked variations and endless customization potential.
Equipment
- Large pot for boiling pasta
- Saucepan (for cheese sauce)
- Whisk
- Wooden spoon or spatula
- Baking dish (for baked version)
- Box grater or microplane
- Measuring Cups and Spoons
Ingredients
Base:
- 1 lb (450 g) pasta (cavatappi, penne, or shells)
- 2 tbsp olive oil or butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream (or sub with more milk)
Cheeses:
- 1½ cups shredded mozzarella
- 1 cup grated Parmigiano-Reggiano
- ½ cup fontina or provolone (optional for extra richness)
Flavor Enhancers:
- 2 garlic cloves, minced
- ½ tsp dried oregano or Italian seasoning
- Salt and black pepper to taste
Optional Add-Ins:
- ½ cup sun-dried tomatoes, chopped
- ½ cup sautéed spinach
- ½ cup cooked pancetta or prosciutto, chopped
- Fresh basil or parsley, for garnish
Topping (for baked version):
- ½ cup panko or Italian breadcrumbs
- ¼ cup grated Parmesan
- 1 tbsp olive oil
Instructions
Boil the Pasta:
- Cook pasta in salted boiling water until al dente. Drain and set aside.
Make the Béchamel:
- In a saucepan, heat butter or olive oil. Add garlic and cook 30–60 seconds. Stir in flour and cook 1–2 minutes. Slowly whisk in milk and cream. Cook until thickened (about 5 minutes), stirring constantly.
Add Cheese & Seasoning:
- Remove from heat. Stir in mozzarella, Parmesan, and fontina (if using) until melted. Season with salt, pepper, and oregano.
Mix Pasta & Add-Ins:
- Fold in pasta and optional mix-ins like spinach or sun-dried tomatoes.
Serve or Bake:
- For stovetop version: Serve hot, topped with herbs or more cheese.For baked version: Pour into a greased baking dish. Mix breadcrumbs, Parmesan, and olive oil, then sprinkle on top. Bake at 400°F (200°C) for 15–20 minutes, or until golden and bubbling.
Notes
- Make Ahead: Assemble and refrigerate unbaked up to 24 hours in advance.
- Storage: Keep leftovers in the fridge for up to 4 days. Reheat with a splash of milk to maintain creaminess.
- Freezing: Freeze baked or unbaked mac in portions for up to 2 months. Thaw before reheating.
- Customization Ideas: Swap cheeses, add roasted veggies, or spice it up with sausage or chili flakes.
- Lighter Version: Use 2% milk, part-skim mozzarella, and add more vegetables.