Italian Mac N Cheese
Indulge in the rich and creamy flavors of Italian Mac N Cheese, a decadent twist on the classic comfort food. This irresistible baked pasta dish combines tender elbow macaroni with a velvety trio of Italian cheeses—Parmesan, mozzarella, and provolone—infused with fragrant garlic and a touch of Italian seasoning. Topped with crispy, golden panko breadcrumbs and a hint of olive oil, this casserole-style recipe bakes to perfection in just 15-20 minutes. Perfect for weeknight dinners or special gatherings, this dish is easy to prepare and brimming with bold, cheesy goodness. Garnish with fresh parsley for an elegant finish that will leave your guests yearning for seconds. A must-try for mac and cheese lovers searching for an Italian-inspired twist!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 cup provolone cheese, shredded
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook 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 sauté for 1 minute until fragrant, being careful not to burn it.
Whisk in the flour to make a roux and cook for 1-2 minutes until golden brown.
Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens, about 4-5 minutes.
Stir in the Parmesan, mozzarella, and provolone cheese. Mix until the cheese is fully melted and the sauce is smooth.
Add the Italian seasoning, salt, and pepper to the cheese sauce. Taste and adjust seasoning as needed.
Stir the cooked macaroni into the sauce, ensuring all the pasta is evenly coated.
Transfer the mixture to the prepared baking dish and spread it evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumbs evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the cheese is bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley if desired and serve warm.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 722 mg | 56% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 330 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.
