Classic comfort food, with an Italian twist! This Italian Style Mac And Cheese is loaded with cheesy, herbaceous flavor and takes under 30 minutes to make! Penne noodles are smothered in a luscious mozzarella cheese sauce, spiked with Italian seasoning and parmesan.
Mac and cheese, three words that bring music to my ears! I have made a plethora of variations over the years because I just can’t get enough, but this Italian Style Mac and Cheese is a new twist on an old favorite!
It’s creamy, it’s cheesy and it’s loaded with Italian flavor. This comfort food dish is ready in under 30 minutes and is a perfect addition to your weekly dinner rotation!
Italian Style Mac And Cheese
- Easy To Make
- Unique Italian Twist On A Classic
- Simple, Short Ingredient List
- Takes Under 30 Minutes
- Delicious Comfort Food
Simple, cheesy, utterly delicious. This mac and cheese is a must make! Made with a short list of simple, kitchen staples, this recipe could not get easier. It’s as simple as boiling your noodles, making a creamy cheese sauce and combining the two for an ultimate dinner!
Ingredient Notes
- Pasta – I used penne noodles, use your preference!
- Butter – I always use unsalted to control the sodium in the dish.
- Flour – I used all-purpose flour to thicken the cheese sauce. For a gluten free option, use cornstarch.
- Seasoning – Italian seasoning is a blend of dried oregano, basil, rosemary, thyme & marjoram. If you don’t have all of them on hand, use a combination of what you have.
- Milk – Dairy or non dairy will work.
- Cheese – Shredded cheese! Mozzarella or provolone are great options for this Italian version, you can use any type of cheese you prefer.
- Parmesan Cheese – I always recommend using freshly grated!
- Red Pepper Flakes – For an added kick. Use as much or as little as you like.
How To Make Italian Mac And Cheese
- Cook Pasta: Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Drain, rinse with cold water and set aside.
- Make Sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and Italian seasoning and whisk. Cook for 2 minutes while whisking continuously.
- Finish Sauce: Add the milk and whisk until it thickens. Stir in the cheeses and whisk until well combined and smooth.
- Add Pasta: Add the penne to the pot and toss well making sure the pasta is fully covered in sauce.
- Garnish & Serve: Garnish with red pepper flakes and serve.
FAQs & Expert Tips
FAQs
I prefer this recipe with penne noodles or small shaped pastas. Other great options are rotini, farfalle, shells, (elbow) macaroni, rigatoni, fusilli, and mafalda. The perfect vessels for carrying your silky sauce!
You can use long shapes if you like, of course. Linguini, fettuccine, spaghetti, spaghettini; anything you like. It will all taste wonderful!
Feel free to incorporate any extra veggies, spices, herbs, cheese, etc. into this dish! You could also go ahead and add some protein like chicken breast if you wish.
This meal is quick enough to whip up for lunch, or ideal for a busy weeknight dinner! Serve it as is, or add a nice side salad for balance.
Absolutely! You can make this dish and freeze it for future meals. Keep in mind after cooked pasta freezes and thaws, it will become a bit softer in texture. Scroll down to “freezing” section for full instructions.
Tips
- Use different variations of cheese to make this recipe to your liking
- Play around with seasonings and spices. Most people have different palates, so season to your liking!
- Add chicken to the mac and cheese for extra protein.
- Don’t overcook your noodles! Cook to al dente so they don’t become too soft and squishy.
Storing Leftovers
Transfer your leftover Italian mac and cheese to an airtight container and keep in the fridge for 2-3 days.
Reheating
Reheat either in the microwave, or on the stovetop over medium heat. Stir often and add a splash of water or milk/cream if you find the sauce is too thick.
Freezing
This recipe is best enjoyed fresh, but you can absolutely freeze it for future dinners. It will last up to 6 months stored in an airtight container. Keep in mind after cooked pasta freezes and thaws, it will become a bit softer in texture.
Let the mac and cheese thaw overnight in the fridge to make reheating easier and reduce the risk of breaking the pasta. If you find the sauce has separated a bit after thawing, the reheating and stirring will bring it back together.
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Italian Style Mac And Cheese
Equipment
Ingredients
- 1 pound penne
- ¼ cup butter unsalted
- ¼ cup all-purpose flour
- 1 tablespoon Italian seasoning
- 2 cups milk
- 3 cups cheese shredded, such as mozzarella, provolone
- 1 cup Parmesan cheese freshly grated
- ½ teaspoon red pepper flakes
Instructions
- Cook Pasta: Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Drain, rinse with cold water and set aside.
- Make Sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and Italian seasoning and whisk. Cook for 2 minutes while whisking continuously.
- Finish Sauce: Add the milk and whisk until it thickens. Stir in the cheeses and whisk until well combined and smooth.
- Add Pasta: Add the penne to the pot and toss well making sure the pasta is fully covered in sauce.
- Garnish & Serve: Garnish with red pepper flakes and serve.
Recipe Notes
- Use different variations of cheese to make this recipe to your liking
- Play around with seasonings and spices. Most people have different palates, so season to your liking!
- Add chicken to the mac and cheese for extra protein.
- Don’t overcook your noodles! Cook to al dente so they don’t become too soft and squishy.
- Transfer your leftover Italian mac and cheese to an airtight container and keep in the fridge for 2-3 days.
- This recipe is best enjoyed fresh, but you can absolutely freeze it for future dinners. It will last up to 6 months stored in an airtight container. Keep in mind after cooked pasta freezes and thaws, it will become a bit softer in texture.
Mozarella and Provolone or either?
Either will be just fine.
thanks!
So creamy. You are an inspiration Jo
Thank you!
I’d love to try this recipe! Could you please advise as to whether I could substitute soya milk and vegetarian/vegan cheese for the dairy options? Thanks in advance!
I know the milk will be fine, I’m just not too familiar with those cheeses and not sure how they would melt.