4 Cheese Baked Macaroni Italian Style
Indulge in the ultimate comfort food with this decadent 4 Cheese Baked Macaroni Italian Style recipe, a luxurious twist on a classic favorite. Featuring the rich, authentic flavors of Mozzarella, Parmesan, Pecorino Romano, and Fontina cheeses, this dish blends creamy, velvety cheese sauce with perfectly cooked elbow macaroni, finished with a golden, herbaceous Italian breadcrumb topping. Crafted with a luscious roux made from butter, whole milk, and heavy cream, every bite offers an irresistibly smooth texture infused with just the right hint of garlic and black pepper. Perfect for family dinners, potlucks, or holiday gatherings, this baked pasta masterpiece bakes to bubbling, golden perfection in under 30 minutes. Serve it warm, garnished with fresh parsley, and enjoy a feast inspired by the comforting charm of Italian cuisine!
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Recipe Information
Ingredients
- 400 g Elbow macaroni
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 cup Pecorino Romano cheese, grated
- 1 cup Fontina cheese, shredded
- 2 tbsp Fresh parsley, chopped
- 0.5 cup Italian-style breadcrumbs
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a small amount of butter or olive oil and set aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until golden and smooth.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Cook the mixture for 4-5 minutes, stirring frequently, until it thickens slightly.
Stir in the garlic powder, salt, and black pepper. Then, add the shredded mozzarella, grated Parmesan, grated Pecorino Romano, and shredded Fontina cheese, one handful at a time, stirring until melted and smooth.
Add the cooked macaroni to the cheese sauce, stirring to ensure the pasta is evenly coated.
Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the Italian-style breadcrumbs with olive oil and chopped parsley. Sprinkle the mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Allow the dish to cool for 5 minutes before serving. Garnish with additional parsley if desired, and enjoy!
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 26.9 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 8.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 674 mg | 52% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
