Little Italy Macaroni Cheese
Indulge in the irresistible fusion of comfort food and Italian flair with this Little Italy Macaroni Cheese recipe. This creamy, cheesy baked pasta dish combines tender macaroni with a luscious three-cheese sauce blended with rich marinara, aromatic garlic, and a touch of red pepper flakes for a subtle kick. Topped with golden, crispy Italian breadcrumbs and fresh herbs like basil and parsley, it delivers a delightful depth of flavor with every bite. Perfect for weeknight dinners or an impressive crowd-pleaser, this hearty dish comes together in under 40 minutes and serves four. Bring the taste of Italy to your table with this elevated twist on classic mac and cheese!
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 500 milliliters whole milk
- 120 milliliters heavy cream
- 60 grams grated Parmesan cheese
- 150 grams shredded mozzarella cheese
- 100 grams shredded aged cheddar cheese
- 250 milliliters marinara sauce
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 4 leaves fresh basil leaves
- 2 tablespoons fresh parsley (chopped)
- 50 grams Italian-style breadcrumbs
Instructions
Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish and set aside.
Cook the macaroni pasta in salted boiling water according to the package instructions. Drain and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the marinara sauce, red pepper flakes, and black pepper. Let it simmer gently for 5 minutes, then turn off the heat.
In a separate large pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue cooking, whisking constantly, until the mixture thickens, about 3-4 minutes.
Lower the heat and stir in the Parmesan, mozzarella, and cheddar cheeses. Reserve a small handful of mozzarella for topping later. Stir until the cheeses are fully melted and the sauce is smooth.
Add the marinara sauce mixture and the cooked pasta to the cheese sauce. Stir to coat the pasta evenly.
Pour the pasta mixture into the prepared baking dish. Top with the reserved mozzarella cheese, Italian-style breadcrumbs, and a drizzle of olive oil.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves and chopped parsley before serving. Enjoy your Little Italy Macaroni Cheese!
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.0 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 791 mg | 61% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 314 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.
