Macaroni and Cheese Italian
Indulge in a comforting classic with an irresistible Italian twist—Macaroni and Cheese Italian! This recipe takes the creamy, cheesy goodness of traditional mac and cheese and layers it with tangy marinara sauce, fragrant garlic-toasted panko breadcrumbs, and a luscious blend of mozzarella, Parmesan, and Italian cheeses. Infused with fresh basil and a hint of optional red pepper flakes for a touch of heat, this dish strikes the perfect balance between rich decadence and bold Mediterranean flavors. Baked to golden perfection, it’s an unforgettable meal that’s ready in just under an hour, making it perfect for weeknight dinners or casual gatherings. Level up your comfort food game and savor this cheesy, oven-baked delight!
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Recipe Information
Ingredients
- 400 grams Elbow macaroni
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1.5 cups Marinara sauce
- 2 tablespoons Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 1 cup Shredded Italian cheese blend
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, according to package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the all-purpose flour and whisk constantly for 1–2 minutes to form a roux.
Gradually pour in the milk, whisking continuously to ensure no lumps form. Cook for 3–4 minutes until the mixture thickens into a smooth sauce.
Reduce the heat to low and stir in the mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir until the cheese has melted completely and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and gently fold to combine. Set aside.
In a small skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add panko breadcrumbs and cook, stirring frequently, until golden brown. Remove from heat and set aside.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread half of the macaroni and cheese mixture into the prepared baking dish. Evenly spread half of the marinara sauce over the top.
Repeat the layers with the remaining macaroni and cheese, followed by the remaining marinara sauce.
Top the dish with the shredded Italian cheese blend and the toasted panko breadcrumbs.
Bake in the preheated oven for 20–25 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped basil before serving. Enjoy your Italian-inspired macaroni and cheese!
Nutrition Facts
Calories |
4480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 119.0 g | 595% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 7097 mg | 309% | |
| Total Carbohydrate | 424.6 g | 154% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 60.4 g | ||
| Protein | 214.4 g | 429% | |
| Vitamin D | 9.3 mcg | 47% | |
| Calcium | 4377 mg | 337% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1352 mg | 29% | |
*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.
