Italian Cheddar Bake Macaroni Cheese Casserole
Dive into the ultimate comfort food with this Italian Cheddar Bake Macaroni Cheese Casserole—a rich and creamy twist on a classic favorite. This irresistible dish combines tender elbow macaroni with a luscious, velvety cheese sauce made from a trio of sharp cheddar, mozzarella, and Parmesan. Infused with bold Italian seasoning, garlic, and onion powders, each bite is bursting with savory flavor. Topped with golden, crispy panko breadcrumbs and finished with a sprinkle of fresh parsley, this casserole is baked to perfection in just 25 minutes. Ideal for family dinners, potlucks, or a cozy night in, this Italian-inspired macaroni and cheese recipe is guaranteed to be a crowd-pleaser. Ready in under an hour, it’s comfort food elevated!
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Recipe Information
Ingredients
- 250 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or non-stick cooking spray and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk, ensuring there are no lumps. Continue stirring and cook for 3-4 minutes until the sauce begins to thicken.
Reduce heat to low and stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese. Mix until the cheeses are fully melted and the sauce is smooth.
Add the Italian seasoning, garlic powder, onion powder, salt, and black pepper to the cheese sauce. Stir until well combined.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, ensuring all the pasta is evenly coated.
Transfer the macaroni mixture to the prepared casserole dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until the breadcrumbs are lightly coated. Sprinkle the breadcrumbs evenly over the macaroni and cheese in the casserole dish.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy your Italian-inspired cheesy masterpiece!
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 8.1 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 717 mg | 55% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 322 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.
