Italian Macaroni and Cheese
Indulge in the ultimate comfort food with this Italian Macaroni and Cheese recipe, a luxurious twist on a classic favorite. Featuring a velvety sauce made with Parmesan, mozzarella, fontina, and pecorino Romano cheeses, this dish delivers bold, authentic flavors that will transport your taste buds straight to Italy. A touch of garlic and Italian seasoning enhances the rich, creamy base, while a golden, crispy breadcrumb topping adds the perfect contrast in texture. Ready in just 40 minutes, this baked macaroni and cheese is an elevated yet easy-to-make recipe perfect for weeknight dinners or special occasions. Serve it bubbling from the oven and garnish with fresh basil for a truly irresistible meal everyone will love. Keywords: Italian macaroni and cheese, baked macaroni and cheese, cheesy comfort food, Italian-inspired recipes.
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Recipe Information
Ingredients
- 500 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded fontina cheese
- 0.5 cup grated pecorino Romano cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
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 2-3 minutes to form a roux. It should be lightly golden in color.
Slowly pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Cook for 5-7 minutes, stirring frequently, until the mixture thickens slightly.
Lower the heat to medium-low and stir in the Parmesan, mozzarella, fontina, and pecorino Romano cheeses, one at a time, allowing each cheese to melt fully before adding the next.
Mix in the Italian seasoning, salt, and black pepper. Adjust seasoning to taste if needed.
Add the cooked macaroni to the cheese sauce and stir until well coated.
Preheat the oven to 375°F (190°C).
Transfer the macaroni and cheese to a greased 9x13-inch baking dish and spread it evenly.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh basil if desired before serving.
Nutrition Facts
Calories |
5736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.9 g | 368% | |
| Saturated Fat | 152.8 g | 764% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 8366 mg | 364% | |
| Total Carbohydrate | 537.2 g | 195% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 60.7 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 4414 mg | 340% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 1308 mg | 28% | |
*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.
