If you’re in the mood for comfort food with an Italian twist, this Italian Macaroni and Cheese Recipe is about to become your new go-to favorite! Creamy, cheesy, and bursting with aromatic herbs, this dish takes everything you love about classic mac and cheese and dresses it up with Mediterranean flair. It’s bubbly, golden, and filled with gooey mozzarella, savory Parmesan, a touch of sun-dried tomato, and fragrant basil. Whether you’re feeding a hungry family, sharing with friends, or simply treating yourself, every bite of this pasta bake will transport you straight to Italy—no passport required!
Ingredients You’ll Need
Every ingredient in this Italian Macaroni and Cheese Recipe has a purpose! From the creamy cheeses to the aromatic basil, each one layers on another note of flavor, texture, or color. You don’t need anything fancy—just a handful of Italian-inspired staples that make all the difference.
- Elbow macaroni or short pasta (12 ounces): Perfect for soaking up all that luscious cheese sauce; you can use any small pasta shape you love!
- Olive oil (2 tablespoons): Adds richness and fruity Italian flavor right from the start.
- Minced garlic (2 cloves): Builds a delicious, fragrant foundation for your sauce.
- Red pepper flakes (1/2 teaspoon, optional): For a subtle heat that plays so well with creamy cheese—leave out if you prefer mild.
- All-purpose flour (1 tablespoon): Helps thicken your sauce so it coats every noodle perfectly.
- Whole milk (1 ½ cups): Lends a light, creamy texture to the sauce.
- Heavy cream (1/2 cup): For ultimate richness—this is what sets Italian Macaroni and Cheese apart from the rest!
- Italian seasoning (1 teaspoon): A medley of dried herbs brings that signature Italian aroma.
- Salt (1/2 teaspoon): Enhances every cheese and herb in the dish.
- Black pepper (1/4 teaspoon): Adds just the right touch of warmth.
- Shredded mozzarella cheese (1 ½ cups): Melts into stretchy, dreamy cheese pulls in every bite.
- Shredded provolone cheese (1 cup): Offers subtle sharpness and great meltability.
- Grated Parmesan cheese (1/2 cup): For salty, nutty depth and that signature Italian finish.
- Chopped sun-dried tomatoes (1/4 cup, optional): Bring tangy, sweet pops of color and flavor—totally elevates the pasta.
- Chopped fresh basil (2 tablespoons, plus more for garnish): Gives a burst of freshness and bright green color.
- Seasoned breadcrumbs (1/2 cup, optional topping): For a crunchy, golden-baked topping that contrasts beautifully with the creamy pasta.
- Melted butter (1 tablespoon): Helps the breadcrumbs crisp up perfectly in the oven.
How to Make Italian Macaroni and Cheese Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 375°F (190°C), and lightly grease a 9×13-inch baking dish. This step ensures your pasta bake won’t stick and will slide out in gorgeous, cheesy squares later.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the elbow macaroni until it’s al dente, just tender enough to hold up in the sauce. Drain thoroughly and set aside. Remember, slightly undercooking is best so the pasta doesn’t get soggy when baked!
Step 3: Build the Flavor Base
In a medium saucepan, heat the olive oil over medium heat. Toss in the minced garlic and (if desired) red pepper flakes, sautéing for about a minute—just until the kitchen smells amazing and the garlic softens. This is where the Italian Macaroni and Cheese Recipe starts to take on its bold, aromatic character.
Step 4: Make the Cheese Sauce
Sprinkle in the flour and cook for another minute, stirring constantly, to form a light roux. Slowly whisk in the milk and heavy cream, making sure there are no lumps. Keep whisking as you bring the mixture to a gentle simmer. Stir in the Italian seasoning, salt, and black pepper, and simmer for 3–4 minutes until it just starts to thicken up—smooth and glossy is what you’re after!
Step 5: Stir in the Cheeses
Lower the heat and add in the mozzarella, provolone, and Parmesan cheeses, stirring until everything melts into a decadent, silky sauce. Both the mozzarella and provolone lend dreamy cheese pulls, while Parmesan gives a nutty, salty punch. At this stage, fold in the sun-dried tomatoes and chopped basil for bursts of flavor and color.
Step 6: Combine Pasta and Sauce
Fold the cooked pasta into your creamy cheese sauce, making sure every piece is thoroughly coated. This is where the recipe comes together—every bite will be rich, gooey, and full of those Italian flavors you love.
Step 7: Bake Until Golden
Pour everything into your prepared baking dish, smoothing the top. In a small bowl, stir together the breadcrumbs and melted butter and sprinkle over the casserole. Slide the dish into your oven and bake for 20–25 minutes, or until the pasta is bubbly and the top is golden-crisp. Once out of the oven, garnish generously with fresh basil for a finishing touch.
How to Serve Italian Macaroni and Cheese Recipe
Garnishes
Nothing completes this Italian Macaroni and Cheese Recipe like a shower of bright green basil and an extra sprinkle of grated Parmesan just before serving. If you want to add a little more zest, toss on some cracked black pepper or even a few chopped sun-dried tomatoes for extra color.
Side Dishes
This cheesy pasta bake pairs perfectly with a crisp green salad tossed in lemon and olive oil, or a simple platter of roasted veggies for balance. If you’re feeling extra indulgent, serve with warm garlic bread or focaccia to soak up every last bit of cheese sauce—trust me, your guests will thank you!
Creative Ways to Present
While it’s gorgeous served family-style straight from the baking dish, you can also portion it into individual ramekins for a dinner party. Or, scoop into hollowed bread bowls for a stunning and edible presentation that makes every serving unforgettable.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Macaroni and Cheese Recipe stores well in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making your leftovers just as crave-worthy the next day.
Freezing
If you want to make this dish ahead or save some for later, freeze portions tightly wrapped or in a freezer-safe container. Try to leave off the breadcrumb topping until just before reheating for the best texture. It will keep well in the freezer for up to two months.
Reheating
To bring your mac and cheese back to bubbling glory, reheat covered in a 350°F oven until warm throughout. For single servings, a microwave works just fine—add a splash of milk to keep things creamy. If you’ve frozen the pasta, thaw completely before reheating for best results.
FAQs
Can I make Italian Macaroni and Cheese Recipe gluten free?
Absolutely! Swap in your favorite gluten-free pasta and either skip the breadcrumb topping or use gluten-free breadcrumbs for crunch. Also, use a gluten-free flour for the roux, and your Italian Macaroni and Cheese Recipe will turn out just as comforting.
Can I use other cheese blends?
Definitely! While mozzarella, provolone, and Parmesan are classic choices, feel free to add fontina or asiago for deeper flavors. Just be sure to use cheeses that melt smoothly for the best texture.
Is it possible to add protein to this dish?
You bet! This recipe is delightful with cooked Italian sausage, pancetta, or shredded rotisserie chicken stirred in before baking. These options will make it even heartier and more filling.
What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, try roasted red peppers for a similar tangy-sweet accent. You can also leave them out entirely—the dish is still flavorful and creamy without them.
How can I make this ahead for a party?
Prepare the casserole right up until the baking step, then cover and refrigerate. When you’re ready to serve, sprinkle on the breadcrumb topping and bake as instructed, allowing a few extra minutes if it’s coming straight from the fridge.
Final Thoughts
If you’ve been searching for a new comfort classic, don’t wait to try this Italian Macaroni and Cheese Recipe. It’s cozy, seriously satisfying, and brimming with flavors that celebrate everything we love about Italian-American home cooking. Gather your favorite people, grab a fork, and make some delicious memories—this dish is pure joy in every bite!
Print
Italian Macaroni and Cheese Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Italian Macaroni and Cheese recipe. A creamy blend of three cheeses, sun-dried tomatoes, and aromatic herbs make this dish a classic favorite with a delicious twist.
Ingredients
Pasta:
- 12 ounces elbow macaroni or short pasta
Cheese Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon all-purpose flour
- 1 ½ cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes (optional)
- 2 tablespoons chopped fresh basil (plus more for garnish)
Topping:
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook pasta until al dente; drain and set aside.
- Prepare Sauce: Heat olive oil, garlic, and red pepper flakes. Whisk in flour, then gradually add milk and cream. Season and simmer until thickened. Add cheeses, tomatoes, and basil.
- Combine and Bake: Mix pasta with sauce, pour into baking dish. Top with breadcrumb mixture. Bake until golden and bubbly.
- Serve: Garnish with fresh basil.
Notes
- Add cooked Italian sausage or pancetta for a meatier version.
- Use a mix of Italian cheeses like fontina or asiago.
- Omit breadcrumbs for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 5g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
