Italian Mac Cheese
Indulge in the ultimate comfort food with this Italian Mac & Cheese recipe, a mouthwatering twist on the classic favorite! This creamy, cheesy dish features a luscious blend of Parmesan, mozzarella, Fontina, and ricotta cheeses, infused with fragrant Italian seasoning, a hint of garlic, and a touch of red pepper flakes for subtle heat. Tender elbow macaroni is enveloped in a velvety sauce, baked to perfection with a golden, crispy panko breadcrumb topping. Perfect for cozy family dinners or entertaining guests, this baked mac and cheese is ready in just 45 minutes and garnished with fresh parsley for a burst of vibrant flavor. Bring the taste of Italy to your table with this decadent, crowd-pleasing meal!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 units garlic cloves, minced
- 1 cup Parmesan cheese, grated
- 1.5 cups mozzarella cheese, shredded
- 1 cup Fontina cheese, shredded
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and heavy cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
Stir in the Parmesan, mozzarella, and Fontina cheeses until melted and smooth. Add the ricotta cheese, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Mix well.
Add the cooked macaroni to the cheese sauce, stirring to coat all the pasta evenly.
Pour the mac and cheese into a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Let the dish cool for 5 minutes, then garnish with fresh parsley before serving.
Nutrition Facts
Calories |
5164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.4 g | 397% | |
| Saturated Fat | 171.5 g | 857% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 6532 mg | 284% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 54.6 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 4858 mg | 374% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1632 mg | 35% | |
*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.
