Description

This Italian Macaroni and Cheese recipe offers a delightful twist on the classic comfort dish, featuring a creamy blend of mozzarella, provolone, Parmesan, and ricotta cheeses with a touch of Italian herbs and spices. Baked to golden perfection with a crispy breadcrumb topping and garnished with fresh basil or parsley, it’s a perfect main course for family dinners or special occasions.

Ingredients

Scale

Pasta

12 oz elbow macaroni or cavatappi pasta

Cheese Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese

Topping

1/2 cup Italian-style breadcrumbs
2 tablespoons olive oil

Garnish

Chopped fresh basil or parsley

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Instructions

Preheat and cook pasta: Preheat the oven to 375°F (190°C). Cook the pasta in a large pot of salted boiling water until just al dente, about 8-10 minutes. Drain and set aside.
Make the roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a smooth roux without browning.
Prepare cheese sauce: Slowly whisk in the milk and cream, continuing to stir until the sauce thickens, about 4–5 minutes. Season with garlic powder, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper.
Add cheeses: Remove the pan from the heat and stir in the mozzarella, provolone, and Parmesan cheeses until melted and smooth. Gently fold in the ricotta cheese to add creamy texture.
Combine pasta and sauce: Add the cooked pasta to the cheese sauce and mix until all noodles are evenly coated.
Assemble in baking dish: Pour the macaroni and cheese mixture into a greased 9×13-inch baking dish, spreading evenly.
Prepare topping: In a small bowl, combine the Italian-style breadcrumbs with olive oil, mixing until coated. Sprinkle this topping evenly over the pasta.
Bake: Bake in the preheated oven for 20–25 minutes or until the topping is golden brown and the cheese sauce is bubbly.
Rest and garnish: Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil or parsley before serving.

Notes

For extra flavor, mix in cooked Italian sausage or sautéed mushrooms before baking.
You can substitute fontina or asiago cheese for a bolder flavor.
Use gluten-free pasta and breadcrumbs to make the dish gluten-free if needed.
The dish can be prepared ahead and refrigerated before baking; add a few extra minutes to baking time if baking from cold.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup
Calories: 460
Sugar: 5g
Sodium: 420mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 18g
Cholesterol: 70mg