Italian Mac and Cheese
User Reviews
5
Italian Mac and Cheese
Description
This Italian Mac and Cheese uses shell pasta cooked al dente, mixed with a sauce thickened with butter and flour, infused with whole milk and a blend of mozzarella and Parmesan cheeses. Fresh parsley adds herbal freshness. The sauce coats the pasta completely, ensuring a creamy, satisfying texture.
A topping of butter-coated breadcrumbs combined with remaining Parmesan, parsley, garlic powder, and black pepper provides a flavorful, crunchy crust when baked. The dish is cooked in a skillet or baking dish and finished under high heat to brown the topping and meld flavors.
It's suitable as a side dish serving 8 or a main for 4-6, pairing well with salads or protein dishes. The recipe allows flexibility to add vegetables like peas or spinach or proteins such as Italian sausage for variation.
Assembly can be prepared a day or two ahead and baked before serving, or frozen and baked after thawing, making it convenient for planning meals. Using an oven-safe skillet simplifies preparation, but baking in a separate dish works as well.
Ingredients
- 8 oz. shell pasta or other small-medium pasta shape, whole wheat or regular, medium
- 4 tablespoons butter divided
- 2 tablespoons all-purpose flour
- 2 cups milk preferably whole
- 8 oz. mozzarella cheese about 2 cups, shredded
- 1/2 cup Parmesan Cheese divided, grated
- 1/4 cup parsley divided, chopped, fresh
- 1 cup breadcrumbs regular or panko, unseasoned
- 1 teaspoon garlic powder
- kosher salt
- black pepper
Instructions
- Cook pasta according to directions until al dente in salted water.
- Meanwhile, melt 2 tablespoons of the butter in a large oven-safe skillet. Add the flour (2 tablespoons) and stir to coat in the butter, and continue to cook, stirring, for about 1 minute. Gradually pour in the milk (2 cups) and whisk to combine so there are no clumps of flour. Continue heating and whisking until thickened a bit (about 2 minutes). Stir in the mozzarella cheese (8 oz.), half of the parmesan cheese (1/4 cup), and half of the fresh parsley (2 tablespoons). Whisk until fully combined.
- In a small bowl, melt the remaining 2 tablespoons of butter. Add the breadcrumbs (1 cup), the rest of the parmesan (1/4 cup), the rest of the parsley (2 tablespoons), the garlic powder (1 teaspoon), and plenty of black pepper. Stir until breadcrumbs are well-coated in the butter.
- When pasta is done cooking, drain it or use a slotted spoon to transfer it over to the cheese sauce. Stir to coat. It will seem really thick- don't worry, it will thin out as the pasta and any water clinging to it settles in.
- Sprinkle the breadcrumb mixture on top of the pasta and cheese sauce.
- Broil for 5-10 minutes close to the top of the oven, rotating the skillet if necessary and checking to make sure it doesn't burn. Once the breadcrumbs are golden-brown, remove from oven, place a handle cover or towel on the skillet's handle, and serve the mac and cheese sprinkled with more fresh parsley, if desired.
Notes
- Feeds 8 as a side or 4-6 as a main course; nutritional information is based on smaller servings due to richness.
- If no oven-safe skillet is available, prepare sauce separately and combine pasta in a baking dish before topping and baking.
- Make ahead by assembling up to two days early; bake covered at 350°F then uncovered at 450°F to brown breadcrumbs.
- Frozen assembled casserole should be defrosted 24 hours in the fridge before baking or baked covered from frozen with longer cooking time.
- Add vegetables like peas, zucchini, spinach, or sun-dried tomatoes by cooking them with pasta or mixing into the sauce.
- Add protein such as browned Italian sausage or cooked shredded chicken when mixing pasta and sauce.
- Traditional Parmesan contains animal rennet; look for vegetarian substitutes if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 451mg | 19% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 316mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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