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Italian Mac and Cheese Recipe

This Italian Mac and Cheese Recipe combines tender pasta with a rich, creamy cheese sauce made with Parmesan, mozzarella, Fontina, and Italian herbs. It's a comforting baked pasta dish that's perfect for family dinners, holidays, or weeknight meals.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: pasta
Cuisine: Italian
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 ounces elbow macaroni or cavatapp
  • Salt, for pasta water
For the Cheese Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2½ cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Fontina cheese
  • 1 cup freshly grated Parmesan cheese
For the Topping
  • ½ cup Italian-style breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon melted butter
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 Large pot
  • 1 Colander
  • 1 Medium Saucepan
  • 1 9×13-inch baking dish
  • 1 Whisk
  • 1 Wooden spoon or silicone spatula
  • 1 Set measuring cups
  • 1 Set measuring spoons
  • 1 Cheese Grater
  • 1 Chef's knife
  • 1 Cutting Board

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 1–2 minutes less than the package directions.
  3. Drain the pasta and set aside.
  4. Melt the butter in a medium saucepan over medium heat.
  5. Whisk in the flour and cook for 1 minute.
  6. Gradually whisk in the milk and heavy cream until smooth.
  7. Cook for 3–5 minutes, stirring constantly, until the sauce begins to thicken.
  8. Add the garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  9. Reduce the heat to low and stir in the mozzarella, Fontina, and Parmesan until melted and smooth.
  10. Fold the cooked pasta into the cheese sauce until evenly coated.
  11. Transfer the mixture to a greased 9×13-inch baking dish.
  12. Mix the breadcrumbs, Parmesan, and melted butter, then sprinkle evenly over the pasta.
  13. Bake for 20–25 minutes, or until the topping is golden brown and the cheese is bubbling.
  14. Remove from the oven and let the mac and cheese rest for 10 minutes before serving to allow the sauce to set.

Notes

  • Freshly grated cheese melts more smoothly than pre-shredded cheese.
  • Don't overcook the pasta before baking, as it will continue cooking in the oven.
  • Add cooked Italian sausage, pancetta, grilled chicken, or sautéed mushrooms for extra flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat with a splash of milk to restore the creamy texture.