Italian Mac and Cheese
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Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
8 (makes 1 9x13-inch pan
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Calories
385 kcal
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Course
Main Course
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Cuisine
American
Italian Mac and Cheese
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Easy baked Italian mac and cheese features gooey mozzarella, penne pasta, and your favorite pizza toppings like pepperoni. A family favorite!
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Ingredients
- 12 ounces whole wheat pasta such as rigatoni or penne, noodles
- 1 tablespoon extra virgin olive oil
- 1 yellow onion diced, large
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 can diced tomatoes (14 ounces) drained
- 3 tablespoons butter unsalted
- 3 teaspoons garlic minced
- ¼ cup all-purpose flour
- 2 ½ cups milk non-fat
- ¼ cup half and half
- 1 teaspoon red pepper flakes crushed
- ¾ teaspoon kosher salt
- 1 teaspoon oregano dried
- ½ cup yogurt plain, Greek
- ½ cup mozzarella cheese freshly grated
- ½ cup fontina cheese freshly grated
- 3 ounces turkey pepperoni about 50 slices, slices
- ¼ cup black olives chopped, pitted
- ⅓ cup Parmesan Cheese freshly grated
Instructions
- Bring a large pot of salted water to boil. Add pasta to water and cook until 1 or 2 minutes before al dente, according to package directions. It shouldn't be completely crunchy, but should still be a little too firm to eat since it will continue to cook in the oven. Drain and set aside.
- Preheat oven to 350°F and lightly butter 9x13-inch baking dish.
- In a Dutch oven or large, deep sauté pan, heat olive oil over medium-high. Sauté onion, red bell pepper, and green bell pepper for 2 minutes; add drained tomatoes and continue to cook until onion and peppers are crisp-tender and tomato cooking liquid has thickened and mostly evaporated; about 5 minutes.
- Add the butter. Sprinkle in garlic and flour and cook, stirring often, until flour is golden brown, about 2 minutes. Gradually pour in milk, stirring constantly, then half and half. Cook until sauce simmers and thickens; about 7 minutes. Remove from heat and stir in red pepper flakes, salt, and oregano.
- Let the mixture cool for a minute or two, then stir in the Greek yogurt, mozzarella, and fontina.
- Combine the sauce with the drained pasta. Stir to coat.
- Roughly chop 2/3 of pepperoni. Stir into pasta mixture, reserving the remaining 1/3 whole pepperoni.
- Transfer the pasta into the prepared baking dish, then scatter olives, remaining pepperoni, and parmesan over top. Bake until hot and bubbly, about 20 minutes. Let rest a few minutes before serving.
Notes
- :
- Italian mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.
- TO STORE: Leftover Italian mac and cheese will keep in the refrigerator for up to five days.
- TO FREEZE: Italian mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.
- TO REHEAT: Warm in a 350 degree F oven, covered with foil, until heated through.
Nutrition Information
Show Details
Serving
1(of 8)
Calories
385kcal
(19%)
Carbohydrates
41g
(14%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
48mg
(16%)
Potassium
404mg
(9%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1155IU
(23%)
Vitamin C
37mg
(41%)
Calcium
277mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8(makes 1 9x13-inch pan
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 385kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Potassium | 404mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 37mg | 41% |
| Calcium | 277mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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