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
Scale
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.
