Italian mac and cheese is the ultimate comfort food – smooth, creamy, and easy to make! With a blend of Italian cheeses and fresh herbs, this dish has an amazing depth of flavor that will keep you coming back for more. It's perfect for weeknight meals or for impressing guests at your next dinner party!
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Growing up in an Italian family, my dad made the most amazing, homemade mac and cheese. It was simple, full of flavor, and somehow came together in just 30 minutes. This recipe is a tribute to my dad's, using a blend of three Italian cheeses and fresh herbs to create a nostalgic, flavorful mac and cheese that's easy to make!
If you've never made homemade mac and cheese before, I promise it's worth it! Made with simple ingredients, it's unbelievably creamy and satisfying. You'll never want to go back to boxed versions. For more cheesy goodness, you can try my 6 cheese mac and cheese next!
I love serving Italian macaroni and cheese with a fresh side, like caprese salad with burrata or spinach and arugula salad. A slice of Ligurian focaccia or Italian baguette is perfect for soaking up the extra cheese sauce. For dessert, Italian wedding cookies or chocolate budino are the perfect end to the meal.
For more delicious pasta recipes, you'll love this easy pesto ricotta pasta and this hearty rigatoni arrabbiata!
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Ingredients
Ingredient Notes
- Penne rigate: this is a tube-shaped pasta with small ridges on the surface. It's my favorite for mac and cheese because the hollow center and ridges grab the sauce, making each bite flavorful. If you don't have penne rigate on hand, I recommend using a short pasta that will hold onto the cheese sauce. Rigatoni, ziti, fusilli, or elbow macaroni are great options.
- Fontina, mozzarella, Parmigiano Reggiano: this 3-cheese mac and cheese has the perfect balance of texture and flavor. Fontina melts beautifully, with a rich, nuttiness. Mozzarella adds a stretchy melt and a creamy texture. Parmigiano Reggiano provides a sharp depth of flavor. For an authentic, high quality cheese, look for DOP certified Parmigiano Reggiano imported from Italy. The package will have a red and yellow DOP stamp and the gold and black seal from the Parmigiano Reggiano Consortium. If you don't have any on hand, parmesan will work. For the best results, shred the cheeses yourself to avoid additives that may cause uneven melting.
- Thyme, oregano, basil: the fresh herbs brighten up the rich cheese sauce. I promise it's worth the few minutes of chopping! If you don't have the fresh herbs on hand, you can substitute with ⅓ the amount of dried herbs.
- Whole milk: the higher fat content in whole milk creates a rich and creamy sauce. For the smoothest texture, use room temperature milk to prevent lumps. I love using grass-fed milk because the rich flavor cannot be beat. It may also have higher levels of heart healthy omega-3 fatty acids.
- Italian breadcrumbs: a sprinkle of Italian breadcrumbs adds the perfect hint of texture. I love using pangrattato, a crispy Italian breadcrumb that is easy to make! It's one of my favorite ingredients for topping pasta, like this mushroom pappardelle and pasta with lemon and capers.
See recipe card for quantities.
Substitutions and Variations
- Use a different blend of cheeses: you can substitute the cheeses with different varieties, but I recommend using a mix of melty and aged cheeses to maintain good texture and flavor. Fontina can be substituted with Gruyere or cheddar, mozzarella with provolone or havarti, and Parmigiano Reggiano with Pecorino Romano or Grana Padano.
- Use different herbs: feel free to substitute with your choice of herbs. Chopped marjoram, rosemary, or parsley would be great options. Italian seasoning is also delicious.
- Add pancetta: sprinkle some crispy pancetta on top for extra flavor. It's one of my favorite Italian ingredients, as seen in my authentic pasta e fagioli and tagliatelle Bolognese recipes.
- Make it spicy: garnish with crushed red pepper flakes for a pop of heat.
- Crisp it up: before serving, transfer the cooked mac and cheese to a broiler-safe dish. Top with extra shredded cheese as desired, then place it under the broiler for 5 to 10 minutes to crisp up the top. Watch closely to avoid burning the pasta!
Instructions
Step 1: bring a large pot of water to a boil and stir in kosher salt (image 1a). Add the penne rigate and cook according to the package instructions until al dente (image 1b). Just before the pasta is ready, reserve 1 cup of pasta water and set aside (image 1c). Then drain the pasta when done (image 1d).
Step 2: while the pasta cooks, heat a large sauté pan or pot over medium heat. Melt the butter in the pan (image 2a) and gradually whisk in flour to form a roux (a thick paste that helps thicken the sauce). Cook for 1 to 2 minutes until the roux becomes slightly golden (image 2b). Then gradually whisk in the whole milk, stirring continuously to prevent lumps (image 2c). Continue to cook for about 5 to 7 minutes while whisking constantly until the mixture thickens enough to coat the back of a spoon (image 2d).
Step 3: whisk in the fresh thyme, oregano, and basil. Cook for 1 to 2 minutes to allow the flavors to develop (image 3a). Then remove the pan from the heat and gradually whisk in the mozzarella, fontina, and Parmigiano Reggiano until fully melted and smooth (image 3b). If the sauce becomes too thick, add a bit of pasta water to achieve your desired consistency.
Step 4: fold the cooked pasta into the cheese sauce until evenly coated (image 4a). Add pasta water as needed to achieve your desired consistency. Season with salt and black pepper to taste as needed. Garnish with Italian breadcrumbs (image 4b), serve, and enjoy!
Storage & Reheating
- Storage: leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I refrigerate the extra pasta water so I can use it to freshen up the leftovers.
- Reheating: regardless of the method, all leftovers should be reheated to 165°F (74°C) throughout.
- stovetop: you can reheat the leftovers in a saucepan over low heat, adding a splash of milk for creaminess and pasta water if needed to loosen the sauce.
- microwave: place the leftovers in a covered, microwave-safe dish and heat in 1-minute intervals, stirring in between and adding milk and pasta water as needed to reach your desired consistency.
- oven: preheat to 350°F (177°C), transfer the mac and cheese to a baking dish, cover with foil, and bake for about 20 minutes. Remove the foil during the last few minutes to crisp the top. You can add milk and pasta water during baking to adjust the consistency as needed.
For more information about how to handle leftovers safely, see this USDA Leftovers and Food Safety guide.
Expert Tips
- Salt the pasta water a bit less than usual to avoid an overly salty mac and cheese. While I typically add 1½ to 2 tablespoons of salt per pound of pasta, I recommend using just ½ tablespoon in this recipe. Since the saltiness of the cheese can vary by brand and age, this allows you to better control the seasoning. Adjust the salt to taste at the end for the perfect flavor.
- The flour and butter mixture (known as the roux) should be cooked until golden. This eliminates the raw flour taste, providing a good balance of flavor and thickening power for the sauce.
- Use room temperature milk for a smooth and creamy sauce. Adding cold milk directly to the roux can cause it to seize and clump. I take the milk out of the refrigerator 30 minutes beforehand so it has time to come up to temperature.
- Reserve 1 cup of pasta water before draining the penne. The starch in the water helps create a silky cheese sauce that clings to the pasta. I save any unused pasta water to freshen up the leftovers!
FAQ
Yes, you can add vegetables or protein to Italian mac and cheese. Just be sure to cook them first before mixing them in. Broccoli, spinach, or roasted tomatoes are great options. For protein, I love mixing in sliced chicken limone or air fryer chicken sausage.
If the pasta is ready before the sauce, drain it and transfer it to a large bowl. Toss the pasta with a splash of pasta water or ½ tablespoon of olive oil to prevent sticking. Once the sauce is ready, add the pasta and toss to combine!
If your mac and cheese sauce is too thick, try adding some reserved pasta water a little at a time. The starch in the water will help loosen the sauce and make it smoother and creamier without diluting the flavor.
Related
Looking for more Italian pasta recipes? Try these favorites:
Pairing
These are my favorite dishes to serve with Italian mac and cheese:
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Recipe
Italian Mac and Cheese
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Ingredients
- ½ tablespoon kosher salt (plus more to taste)
- 1 pound penne rigate *
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (room temperature)*
- 1 tablespoon fresh thyme (chopped)*
- 1 tablespoon fresh oregano (chopped)*
- 1 tablespoon fresh basil (chopped)*
- 1 cup mozzarella (4 ounces; shredded)
- 1 cup fontina (4 ounces; shredded)
- 2 cups Parmigiano Reggiano (8 ounces; shredded)*
- black pepper (to taste)
- ½ cup Italian breadcrumbs (for garnish)*
Instructions
- Cook the pasta: bring a large pot of water to a boil. Stir in the kosher salt. Then add the penne rigate. Cook according to the package instructions until al dente. Just before the pasta is ready, reserve 1 cup of pasta water and set aside. Then drain the pasta when ready.
- Make the base of the sauce: while the pasta cooks, heat a large sauté pan or pot over medium heat. Melt the butter in the pan and then gradually whisk in the flour to form a roux (a thick paste that helps thicken the sauce). Cook for 1 to 2 minutes while whisking continuously until the roux becomes slightly golden. Then gradually whisk in the milk, stirring continuously to prevent lumps. Continue to cook while whisking constantly until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Add the herbs and cheese: Whisk in the fresh thyme, oregano, and basil. Cook for 1 to 2 minutes to allow the flavors to infuse. Then remove the pan from the heat and gradually add the shredded mozzarella, fontina, and Parmigiano Reggiano, whisking until fully melted and smooth. If the sauce becomes too thick, add a bit of the reserved pasta water to achieve your desired consistency.
- Combine the pasta and cheese sauce: fold the cooked pasta into the cheese sauce until evenly coated. Add pasta water as needed to achieve your desired consistency. Season with salt and black pepper to taste as needed. Garnish with Italian breadcrumbs, serve, and enjoy!
Video
Notes
- Penne rigate: you can substitute with a different shape. Short pasta works best because it grabs the sauce, packing flavor into every bite. Rigatoni, ziti, fusilli, or elbow macaroni are great options.
- Whole milk: it's important to use room temperature milk so it blends smoothly into the sauce. I take mine out of the refrigerator 30 minutes beforehand so it comes up to temperature.
- Thyme, oregano, basil: the fresh herbs can be substituted with 1 teaspoon each of dried. You can use different herbs instead, like marjoram, rosemary or parsley. Italian seasoning also works well.
- Parmigiano Reggiano: if DOP certified Parmigiano Reggiano is unavailable, you can use regular parmesan instead.
- Italian breadcrumbs: I recommend using my pangrattato recipe for the most flavorful, crispy Italian breadcrumbs!
- Fresh pasta conversion: substitute 1½ pounds of fresh pasta for every pound of dried. Fresh pasta cooks faster, so adjust the time accordingly. Go slowly when adding pasta water to the sauce because fresh pasta absorbs less water. This will prevent the sauce from getting too soupy.
- Use a different blend of cheese: when substituting with different cheese varieties, I recommend keeping the same total amount as the recipe (16 ounces). Using a blend of melty cheese and aged cheese maintains good flavor and texture. Fontina can be substituted with Gruyere or cheddar, mozzarella with provolone or havarti, and Parmigiano Reggiano with Pecorino Romano or Grana Padano. Always shred your own cheese for the best flavor and texture!
- Add pancetta: mix in crispy pancetta for extra Italian flavor.
- Make it spicy: add ½ teaspoon of crushed red pepper flakes for a pop of heat. Add more to taste as needed.
- For a crispy mac and cheese: transfer the cooked mac and cheese to a broiler-safe dish. Sprinkle with more shredded cheese as desired. Place under the broiler for 5 to 10 minutes to crisp up the top. Watch very carefully to prevent burning!
- Storage: leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. I refrigerate any unused pasta water for freshening up the leftovers.
- Reheating: all leftovers should be reheated to 165°F (74°C) throughout. For the stovetop: reheat in a saucepan over low heat. Add a splash of milk for creaminess and pasta water as needed to loosen the sauce. For the microwave: place leftovers in a covered, microwave safe bowl. Heat in 1-minute increments, stirring in between. Add a bit of milk and pasta water as needed to achieve your desired consistency. For the oven: place in an oven-safe dish and cover with foil. Bake in a 350°F (177°C) oven for about 20 minutes. Remove the foil during the last few minutes of baking to crisp up the top. Add pasta water and milk as needed to achieve your desired consistency.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Maria D'Errico says
I hope you enjoy my recipe! I love this Italian style mac and cheese because it's nostalgic, creamy, and full of authentic flavor. Let me know what you think!