If you have a soft spot for comfort food with a sophisticated twist, this Italian Macaroni and Cheese Recipe is going to win your heart and your taste buds. Imagine creamy, cheesy noodles bursting with Italian herbs and a splash of white wine, baked to bubbly golden perfection—this dish is the ultimate fusion of classic macaroni and cheese warmth interlaced with soul-soothing Italian flavors. It’s perfect for sharing with friends or savoring on a cozy night in, bringing a slice of Italian charm right to your kitchen table.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to unlocking the magic in this Italian Macaroni and Cheese Recipe. Each element plays a vital role: the cheeses melt into a luxuriously creamy sauce, the herbs add that unmistakable Italian aroma, and the white wine brings a subtle brightness that lifts the whole dish.
- 12 ounces elbow macaroni: Classic pasta shape that holds onto the cheesy sauce perfectly for every bite.
- 6 tablespoons butter: Provides a rich, smooth foundation for the sauce’s roux.
- 1/3 cup all-purpose flour: Essential for thickening the sauce to the ideal creamy consistency.
- 2 1/2 cups milk: Adds creaminess, balancing the flavors and texture.
- 3/4 cup white wine: Introduces a bright, subtle acidity that elevates the cheese.
- 1 teaspoon ground mustard: A little tang that enhances the cheese flavors without overpowering.
- 1 teaspoon salt: Brings out all the other tastes.
- 1 teaspoon garlic powder: Adds savory depth with a delicate garlic touch.
- 1/2 teaspoon black pepper: Gives a gentle bite, balancing richness.
- 1/2 teaspoon dried oregano: Classic Italian herb that infuses subtle earthiness.
- 1/2 teaspoon dried basil: Adds sweet, aromatic notes signature to Italian cuisine.
- 12 ounces mozzarella cheese, shredded: Melts beautifully, lending stretchy, gooey texture.
- 8 ounces Monterey Jack cheese, shredded: Creamy and mild, it blends seamlessly with mozzarella.
- 1 cup Parmesan cheese, shredded: Sharp and nutty, perfect for that authentic Italian finishing touch.
- Fresh basil for garnish: Brightens the dish and adds inviting visual appeal.
How to Make Italian Macaroni and Cheese Recipe
Step 1: Preheat and Cook Pasta
Start by warming up your oven to 400°F (200°C). While it’s heating, cook the elbow macaroni in boiling salted water until just al dente. This ensures your pasta remains firm and doesn’t turn mushy during the bake. Once cooked, drain it well and set it aside, ready to soak up all the cheesy goodness.
Step 2: Make the Sauce
In a Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Stir in the flour and cook it for about two minutes, whisking constantly to get rid of that raw flour taste and to form a smooth roux base. Slowly pour in the milk while whisking steadily, creating a silky sauce. Bring this mixture to a gentle simmer—it’s the foundation for all those rich Italian flavors that will come next.
Step 3: Add Seasonings and Cheese
Once the sauce is simmering, it’s time to introduce your carefully selected seasonings: ground mustard, salt, garlic powder, black pepper, dried oregano, and dried basil. Whisk everything well to combine so the herbs infuse their fragrance throughout the sauce. Next, gradually add the shredded mozzarella, Monterey Jack, and Parmesan cheeses in batches, whisking continuously. The cheeses will melt into a luscious, creamy blend that’s the heart and soul of this Italian Macaroni and Cheese Recipe.
Step 4: Combine and Bake
Now, gently stir in the cooked macaroni, making sure every piece is generously coated with that velvety sauce. Transfer this dreamy mixture into a greased 13×9 inch baking dish, spreading it evenly. Bake in your preheated oven for 15 to 20 minutes until bubbling and gloriously browned on top. The golden crust adds a delightful texture contrast that makes serving this dish even more irresistible.
Step 5: Finish with Fresh Basil
Just before serving, sprinkle freshly torn basil leaves over the top. This final touch not only adds vibrant color but also a refreshing herbal aroma that perfectly balances the rich cheese sauce. Your Italian Macaroni and Cheese Recipe is now ready to enjoy!
How to Serve Italian Macaroni and Cheese Recipe
Garnishes
While fresh basil is the classic garnish here, you can also sprinkle a handful of extra Parmesan or even crushed red pepper flakes if you like a little heat. These simple additions take the dish up a notch, enhancing both flavor and presentation with minimal effort.
Side Dishes
This Italian Macaroni and Cheese Recipe pairs wonderfully with fresh green salads tossed in light vinaigrettes or roasted vegetables like asparagus or Brussels sprouts. For a heartier meal, try serving it alongside Italian sausages or grilled chicken to balance the richness with savory protein.
Creative Ways to Present
Feeling fancy? Serve the macaroni in individual ramekins topped with a sprinkle of toasted breadcrumbs for extra crunch. Or turn it into a crowd-pleasing casserole centerpiece by layering with sautéed mushrooms or sun-dried tomatoes for added flavor and visual appeal.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container placed in the refrigerator. Properly stored, this Italian Macaroni and Cheese Recipe will remain fresh and delicious for up to three days. When you reheat, you’ll still enjoy that cheesy, creamy goodness without losing any flavor.
Freezing
This dish freezes well, making it perfect for meal prep or busy nights. Freeze portions in sealed containers or heavy-duty freezer bags for up to two months. Just be aware that the texture of the cheese sauce might change slightly after thawing, but the flavors will stay delightful.
Reheating
Reheat your leftovers gently in the oven at 350°F (175°C), covered with foil to prevent drying out. It usually takes about 15-20 minutes. You can also microwave individual servings, adding a splash of milk to revive creaminess, then stirring halfway through heating.
FAQs
Can I use other types of pasta in this Italian Macaroni and Cheese Recipe?
Absolutely! While elbow macaroni is traditional for this dish, you can swap in cavatappi, penne, or shells. Just remember to cook the pasta until al dente since you’ll finish cooking it in the oven.
Is it possible to make this recipe without white wine?
Yes, if you prefer to skip alcohol, substitute the white wine with extra milk or a mild chicken broth. The dish will still be creamy and delicious, though you’ll miss the subtle depth wine brings.
How can I make this recipe gluten-free?
Use gluten-free pasta and swap the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. The rest of the ingredients remain the same, so you won’t compromise on the fantastic flavor.
Can I prepare the sauce ahead of time?
You can make the cheese sauce up to a day in advance and refrigerate it. When ready to bake, warm the sauce gently, stir back together, combine with cooked pasta, then bake as usual for the best results.
What cheeses work best in the Italian Macaroni and Cheese Recipe?
The trio of mozzarella, Monterey Jack, and Parmesan offers a perfect balance of meltiness, creaminess, and sharpness. Feel free to experiment by adding fontina or provolone for a twist, but these three cheeses give the classic Italian flavor profile.
Final Thoughts
There’s something truly special about this Italian Macaroni and Cheese Recipe that makes it feel like a warm hug on a plate. Whether you’re cooking for a crowd or indulging in a solo treat, the blend of cheeses and Italian herbs elevates your everyday macaroni and cheese into a memorable meal. So don your apron, gather your ingredients, and dive into this cheesy, comforting dish that’s sure to become a beloved favorite!
Print
Italian Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This creamy Italian Macaroni and Cheese recipe combines tender elbow macaroni with a rich, flavorful cheese sauce infused with aromatic herbs and white wine. Baked to golden perfection and topped with fresh basil, it’s a comforting and elegant twist on the classic mac and cheese, perfect for family dinners or entertaining guests.
Ingredients
Pasta
- 12 ounces elbow macaroni
Sauce
- 6 tablespoons butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 3/4 cup white wine
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Cheese
- 12 ounces mozzarella cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, shredded
Garnish
- Fresh basil for garnish
Instructions
- Preheat and cook pasta: Preheat your oven to 400°F (200°C). Meanwhile, bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain the pasta and set it aside.
- Make sauce: In a Dutch oven over medium heat, melt the butter. Sprinkle in the flour and cook, whisking constantly, for about 2 minutes to create a roux without browning it.
- Add liquids: Gradually whisk in the milk until the mixture is smooth. Bring it to a gentle simmer, then slowly whisk in the white wine, allowing the sauce to meld flavors and slightly thicken.
- Add seasonings and cheese: Stir in ground mustard, salt, garlic powder, black pepper, dried oregano, and dried basil. Gradually whisk in the shredded mozzarella, Monterey Jack, and Parmesan cheeses, continuing until the cheese has fully melted and the sauce is smooth and creamy.
- Combine and bake: Stir the cooked macaroni into the cheese sauce until evenly coated. Pour the mixture into a greased 13×9 inch baking dish and place it in the preheated oven. Bake for 15-20 minutes, or until the top is bubbly and lightly browned.
- Serve: Remove from the oven and let it sit for a few minutes. Garnish with fresh basil leaves and serve hot for a comforting and flavorful meal.
Notes
- For a richer flavor, use whole milk or substitute half of the milk with cream.
- You can substitute white wine with chicken broth or vegetable broth if preferred.
- Make sure to cook the macaroni until just al dente to avoid mushiness after baking.
- Feel free to add breadcrumbs on top before baking for a crunchy crust.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
