You know that feeling when you’re craving comfort but want a twist on the classic? That’s where this Italian mac and cheese recipe comes into play. I’ve always loved the gooey, cheesy goodness of traditional mac and cheese, but sometimes I want something a little… sassier. This version, with its blend of creamy sauce and Italian seasoning, checks all the right boxes. We’re talking garlic-kissed béchamel, stretchy mozzarella, sharp parmesan, and the kind of golden crust that practically sings when your fork breaks through it. There’s a balance between the familiar and the new here—like if your grandma’s mac and cheese went on vacation to Rome and came back wearing Versace shades. That’s the vibe. I like serving this on a random Tuesday to make the week feel fancier or for a lazy Sunday when the only plan is to eat well and nap hard. With this dish, you really don’t need an occasion. Just a fork, a plate, and possibly stretchy pants.

1) Key Takeaways
2) Easy Italian Mac and Cheese Recipe
3) Ingredients for Italian Mac and Cheese
4) How to Make Italian Mac and Cheese
5) Tips for Making Italian Mac and Cheese
6) Making Italian Mac and Cheese Ahead of Time
7) Storing Leftover Italian Mac and Cheese
8) Try these Pasta & Pizza recipes next!
9) Italian Mac and Cheese Recipe
10) Nutrition

1) Key Takeaways

Uses simple pantry ingredients with an Italian twist
Perfect comfort food for busy weeknights or cozy Sundays
Baked for that golden, crispy topping everyone loves
Easy to prep in advance and family-approved

2) Easy Italian Mac and Cheese Recipe

If you ask me, pasta easy recipes are what get us through the week. They’re like a warm hug in bowl form, and this Italian mac and cheese is no exception. It’s the kind of dish I make when I’m tired, hungry, and craving something cheesy but still want to feel like I cooked something a bit special.

Imagine classic mac and cheese, but with mozzarella, parmesan, garlic, and just a whisper of Italian seasoning. That’s the vibe. It feels comforting and familiar, but still exciting enough to break the weekday dinner routine. And let’s be real, who doesn’t want cheese stretching off their fork like a pizza commercial?

This version gets baked until the top is golden and bubbling, and that breadcrumb crust is really something else. If you’ve never topped mac and cheese with breadcrumbs before, well, buckle up. It’s pasta easy recipes like this one that remind me why I love cooking at home.

3) Ingredients for Italian Mac and Cheese

Elbow Macaroni: This shape catches the cheese perfectly. Cook it al dente so it holds up in the oven and doesn’t turn to mush.

Unsalted Butter: Butter is what makes the roux and starts the magic. I use unsalted so I can control how salty the whole dish gets.

All-Purpose Flour: Flour and butter together give you the base for a creamy sauce. Cook it just long enough to lose that raw flour taste.

Whole Milk: Whole milk makes this extra creamy. Skim milk can work too, but the result is less rich.

Shredded Mozzarella: This adds a stretchy, melty texture that makes each bite extra satisfying.

Shredded Sharp Cheddar: Cheddar adds that signature mac and cheese flavor. I use sharp for the bold taste.

Grated Parmesan: Parmesan gives a salty punch and deep flavor that makes this feel like a real Italian upgrade.

Italian Seasoning: A mix of oregano, basil, and thyme to bring that Mediterranean taste into the mix.

Minced Garlic: Garlic gives the sauce an aromatic kick. Cook it gently so it doesn’t burn or get bitter.

Salt and Pepper: I always taste as I go—start light, then build up the flavor from there.

Breadcrumbs (Optional): If you love a crunchy topping, breadcrumbs baked on top are everything.

4) How to Make Italian Mac and Cheese

Step 1: Preheat the oven to 375°F. Lightly butter a medium baking dish so nothing sticks.

Step 2: Boil the elbow macaroni in salted water. Don’t overcook it—al dente is the goal. Drain and set aside.

Step 3: In a large saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds, just until fragrant.

Step 4: Stir in the flour to make a roux. Whisk constantly for about a minute until smooth.

Step 5: Slowly pour in the milk, whisking nonstop to keep it smooth. Let it thicken for 4 to 5 minutes.

Step 6: Add Italian seasoning, then stir in mozzarella, cheddar, and parmesan. Mix until smooth and creamy.

Step 7: Fold in the cooked pasta, coating every piece in cheesy goodness.

Step 8: Transfer to the baking dish. Sprinkle breadcrumbs on top if you like a crunchy finish.

Step 9: Bake for 20 to 25 minutes until bubbling and golden. Let it rest a bit before serving.

5) Tips for Making Italian Mac and Cheese

Use freshly shredded cheese. It melts better and tastes way fresher than the bagged stuff coated in anti-caking agents.

Don’t skip the roux. This step gives your sauce that creamy texture and keeps it from separating.

If the sauce feels too thick before baking, add a splash more milk. The pasta will soak up some while it bakes, so keep it on the creamy side.

6) Making Italian Mac and Cheese Ahead of Time

Yes, this dish plays nicely with prep-ahead life. Assemble the whole thing, cover it up, and pop it in the fridge. You can bake it off the next day.

If you’re doing this, don’t add the breadcrumbs until just before baking. That way, you’ll get the crunch without the sogginess.

You can even make the sauce the day before, store it in an airtight container, and warm it up when you’re ready to mix everything together.

7) Storing Leftover Italian Mac and Cheese

Leftovers keep well for three to four days in the fridge. Just scoop some into a container and seal it tight.

To reheat, I usually microwave it with a splash of milk and cover it to keep it from drying out. The stovetop works too—just go low and slow.

If you want to revive that crunchy top, slide it under the broiler for a minute. Just watch closely so it doesn’t burn.

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9) Italian Mac and Cheese Recipe