Italian Homestyle Macaroni and Cheese
Indulge in the ultimate comfort food with this Italian Homestyle Macaroni and Cheese, a decadent twist on the classic dish that’s packed with rich, authentic flavors. Perfectly cooked elbow macaroni is tossed in a velvety sauce made from a heavenly blend of Parmesan, Pecorino Romano, mozzarella, and provolone cheeses, infused with fragrant garlic, oregano, and basil for a taste of Italy in every bite. Topped with golden, crunchy breadcrumbs mixed with fresh parsley and olive oil, this baked masterpiece delivers irresistible texture and flavor. Ready in just under an hour, this family-friendly recipe is ideal for weeknight dinners, cozy gatherings, or holiday celebrations. Serve it straight from the oven and watch it disappear!
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Recipe Information
Ingredients
- 400 grams elbow macaroni
- 60 grams unsalted butter
- 30 grams all-purpose flour
- 500 milliliters whole milk
- 250 milliliters heavy cream
- 100 grams Parmesan cheese, finely grated
- 60 grams Pecorino Romano cheese, finely grated
- 150 grams mozzarella cheese, shredded
- 100 grams provolone cheese, shredded
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk and heavy cream, whisking constantly to create a smooth mixture. Continue to cook for 5-7 minutes, stirring often, until the sauce thickens.
Remove the saucepan from heat and stir in Parmesan, Pecorino Romano, mozzarella, and provolone cheeses until melted and smooth.
Add the oregano, basil, salt, and black pepper, and stir to combine.
Add the cooked macaroni to the cheese sauce and mix thoroughly to coat.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with olive oil and chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Italian Homestyle Macaroni and Cheese!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 713 mg | 55% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 295 mg | 6% | |
*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.
