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
Scale
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
