Macaroni and Cheese Italia
Indulge in the comforting flavors of Italy with this rich and creamy Macaroni and Cheese Italia! This elevated twist on the classic mac and cheese combines tender elbow macaroni with a velvety sauce made from mozzarella and Parmesan cheeses, then enriched with sun-dried tomatoes and fresh basil for a Mediterranean flair. A hint of garlic, onion, and crushed red pepper adds depth and warmth, while a golden, crispy topping of panko breadcrumbs tossed in olive oil creates the perfect finishing touch. Baked to bubbly perfection in just 20 minutes, this irresistible dish is ideal for weeknight dinners or special gatherings. Serve it as a hearty main course or a delightful side—either way, it's Italian-inspired comfort food at its finest!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2.5 cups whole milk
- 0.5 cup heavy cream
- 1.5 cups mozzarella cheese, shredded
- 0.75 cup Parmesan cheese, grated
- 0.5 cup sun-dried tomatoes, chopped
- 0.25 cup basil leaves, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp crushed red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup panko breadcrumbs
- 2 tbsp extra virgin olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil, and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually pour in the milk and heavy cream, whisking constantly to ensure no lumps form. Cook for 5-6 minutes, stirring occasionally, until the sauce starts to thicken.
Reduce the heat to low and stir in the mozzarella cheese and Parmesan cheese. Mix until the cheeses have fully melted and the sauce is smooth.
Add the garlic powder, onion powder, red pepper flakes, salt, and black pepper to the sauce. Stir well to combine.
Remove the sauce from heat and gently fold in the cooked macaroni, sun-dried tomatoes, and chopped basil until everything is evenly coated with the cheese sauce.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven, let it cool for a few minutes, and serve warm. Garnish with additional chopped basil if desired.
Nutrition Facts
Calories |
3914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 5472 mg | 238% | |
| Total Carbohydrate | 378.4 g | 138% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 67.3 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 2913 mg | 224% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3110 mg | 66% | |
*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.
