Today’s star of the show? A mac and cheese so creamy, so authentically Italian, it’ll make you want to book a one-way ticket to Naples!
Forget everything you thought you knew about mac and cheese. We’re not talking about that sad, powdery stuff from a box.
Now, I know what you’re thinking. “Mac and cheese? Italian?” Yep, you heard that right. We’re taking this classic to new heights with some authentic Italian flair. Don’t worry, though – I’ll walk you through every step, from choosing the perfect pasta to selecting cheeses that’ll make your mouth water.
This velvety sauce and the best Italian pasta make a combo that’s practically illegal. We will use authentic cheeses and mix them with my Nonna’s technique, so simple, yet so good. You will wonder how you never explored beyond that regular mac and cheese.
What is the Best Cheese for Mac and Cheese?
So, the secret behind an unforgettable mac and cheese? That too for the Italian version; the cheese, of course, what were you thinking!
Now, I know what you’re thinking. “Can’t I just put some pre-shredded cheddar?” Strictly No! While there’s nothing wrong with good cheddar, we’re on a mission to create the most authentic Italian mac and cheese. The best you’ve ever tasted. And that calls for a cheese lineup that is authentically Italian and special.
In the world of Italian mac and cheese, we’re looking for a perfect balance. We want gooey, we want sharp, we want nutty – we want it all! And trust me, with the right combo, you’ll hit the cheesy jackpot.
The key is to mix it up. You want a cheese that melts like a dream, one that packs maximum flavor, and another that adds the quintessential Italian touch.
So, how do you pick the perfect cheese for your Italian mac and cheese? First, always go for blocks of cheese and grate them yourself – pre-shredded cheese often contains anti-caking agents that can mess with the texture. When selecting your cheeses, look for ones that are fresh and have a good aroma. For hard cheeses like Parmesan or Pecorino Romano, they should have a slightly grainy texture and a strong, savory smell. Softer cheeses like Fontina should feel smooth and have a mild, nutty scent. Don’t be shy – ask your cheesemonger for a sample if you’re unsure. Remember, quality cheese is the foundation of an amazing mac and cheese!
Ingredients and Substitutions
Let’s talk about the key players in this Italian mac and cheese. Each ingredient brings something special to this dish, but don’t worry if you need to make a few swaps—there’s plenty of room for flexibility! I’ll also give you some options to substitute these ingredients so it is easy for you to source them!
First up, the pasta! We’re talking short and sassy here. Rigatoni or penne are my top picks – I call them little sauce magnets, they trap all the cream in their nooks and crannies. But if you don’t have it, use elbow macaroni instead. That’ll do the trick too. No pasta police here!
Now, let’s talk cheese (my favorite subject!). Fontina is our MVP – it melts like a dream and brings a creamy texture that’ll make everyone a fan of your mac and cheese. Don’t worry if you can’t find it! Get some Gouda or Gruyère instead. They’re both rich and melty and will still give you the 5-star restaurant vibe right in your own kitchen.
Next up: Pecorino Romano. It has a strong salty flavor to it. But if it’s hard to get Pecorino in your area, get Parmesan or Asiago.
For a smooth and creamy texture, you can use whole milk. Try half-and-half to make it even better.
Butter! You will need some real butter to add a creamy texture. Use unsalted butter if that is what you like or have. Either way, this Italian mac and cheese is delicious.
Last but not least, flour. This will thicken the milk to make it a sauce. If you have gluten issues, use any good gluten-free flour.
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Step-by-Step Directions
Follow these easy steps to make a delicious, authentic Italian mac and cheese!
Step 1: Prepare the Cheese Sauce
Start by melting your butter in a saucepan over medium heat. Once it’s melted and bubbling, add the flour. Stir continuously—this mixture is called a roux, and it will thicken up your sauce. Keep stirring for a minute or two until the roux turns a light golden color.
Step 2: Slowly add milk, and whisk to avoid any lumps. Keep whisking until the mixture starts to thicken. Now, for the best part, of course, I love this part—add your shredded Fontina and grated Pecorino Romano. Stir until the cheese melts in the sauce. Season the cheese sauce with salt and freshly cracked black pepper.
Step 3: Cook the Pasta
While your cheese sauce is coming together, get a large pot of water boiling. Add a generous pinch of salt (seriously, don’t skimp here—the pasta needs it!). Once the water’s at a rolling boil, add your short pasta—rigatoni, penne, or whatever you have. Cook it until just al dente, which means it should still have a little bite to it. You don’t want it to go mushy, especially since we’re mixing it with the sauce afterward. Check the package for exact timing, but it’s usually around 9-10 minutes.
Step 4: Combine Pasta and Sauce
Drain your cooked pasta, but hold on! Don’t throw the pasta water just yet. Save a little, about a cup, we can use it later if the sauce becomes too thick. Now, add hot pasta straight into cheese sauce. Stir it all together until every single piece of pasta is coated in the cream. If the sauce is looking a little too thick, add that reserved pasta water to thin it out a bit. You want it to be silky and smooth, not gloopy.
Step 5: Bake (Optional, But So Worth It!)
If you’re a fan of a crispy, golden top (who isn’t?), here’s an optional but delicious step. Put mac and cheese into a baking dish, sprinkle some breadcrumbs on top, and bake at 375°F (190°C) for about 10-15 minutes until the top is crispy and golden brown. The breadcrumbs will add a crunchy texture to the creamy pasta. Trust me, it’s worth the extra ten minutes, kids can wait!
Step 6: Serve Hot
Serve your Italian mac and cheese straight from the pot or baking dish while it’s still hot and melty. Garnish with fresh parsley or an extra grating of Pecorino Romano. It will add freshness and flavor.
Pour yourself a glass of your favorite drink, and enjoy this creamy and cheesy pasta!
Pro-Tips
- Grate your own cheese. It melts faster and blends beautifully into the sauce.
- Once you’ve mixed your pasta with the sauce, let it sit for 5 minutes before serving.
- Toast the breadcrumbs in butter before sprinkling them on the mac and cheese. They’ll stay crunchy and golden, and make your dish look more attractive.
- Don’t just add pasta water for thinning—use it strategically! Add a little pasta water while stirring, it will help the cheese sauce bond to the pasta. This creates a restaurant-quality finish.
How to Serve Italian Mac and Cheese?
Making the dish is one part but serving is the other half. You have to serve your Italian mac and cheese like it deserves.
Presentation first! Now, I’m not saying you need to go follow Masterchef for this but a little effort will do. In fact, one of my favorite ways to serve this Italian version of everyone’s favorite American dish is straight from the baking dish. Just put the dish in front of the guest and don’t look. It’s the best comfort food you can serve to any guest, anytime, anywhere! Plus, the baking dish keeps everything nice and hot. This is a win-win for me!
But if you want to be creative (and who isn’t sometimes?), sprinkle some fresh herbs on top. Chop a little basil or parsley to add color and freshness.
You can also put extra grating of Parmesan or Pecorino. I mean, is there such a thing as too much cheese? You tell me!
Now, let’s talk sides. This mac and cheese is rich – like, “I just won the lottery” rich. So you might want something to balance it out. Enter: the salad. Peppery arugula with lemon vinaigrette.
And because we’re all about that carb life here, why not throw some garlic bread or focaccia into the mix? It’s perfect for soaking up any extra sauce. Trust me, you won’t want to leave a single drop behind.
Reheating and Storage
Got leftovers? Lucky you! This stuff is gold, so let’s treat it right. Once it’s cooled down, pop it in an airtight container. It’ll stay good in your fridge for about 3-4 days. Just try not to drool every time you open the fridge and see it sitting there!
Everyone loves fresh mac and cheese, don’t freeze it I would say. Just make enough that you can eat at the time, it doesn’t take much time either. Don’t compromise on flavor. But if you really want to freeze Italian mac and cheese, wrap it up tight in freezer-safe containers or bags. It’ll keep for up to 3 months.
So, it’s time you want to eat this pasta again, you can reheat it on anything from stovetop, oven, to microwave. My favorite way is to reheat it in the oven!
Oven method: Heat your oven to 350°F. Splash a little milk over your mac and cheese to keep it from drying out. Cover with foil and bake for about 20-30 minutes. If you want the top to be crispy, take off the foil for the last 5 minutes.
Microwave: For a quick fix, microwave in 30-second bursts, and stir it in between. Add a little milk to keep it creamy. Just keep an eye on it – it can become rubbery in the microwave!
Stovetop: Put your mac in a pan, add some milk, and heat on low. Stir often so your pasta does not burn.
Pro tip: However you reheat, a little extra cheese on top never hurt anybody. Just saying!
Creamy Italian Mac and Cheese Recipe
Equipment
- Large pot
- Whisk
- Baking dish optional for baked version
- Cheese grater
Ingredients
- 400 g Short pasta like rigatoni or penne
- 200 g Fontina cheese shredded
- 50 g Parmesan cheese grated
- 50 g Pecorino Romano grated
- 3 tbsp Butter
- 2 tbsp Flour
- 2 cups Whole milk
- Salt and pepper to taste
- Breadcrumbs for topping
- Fresh parsley for garnish
Instructions
- Melt butter in a saucepan over medium heat. Whisk in flour to create a smooth roux, then gradually add milk while whisking constantly. Stir in the shredded cheeses and cook until you have a creamy, smooth sauce.
- Boil your pasta in salted water until al dente (firm but cooked). Drain the pasta, saving a bit of pasta water in case you need it to adjust the sauce consistency.
- Add the cooked pasta directly into the cheese sauce. Stir until the pasta is fully coated. If the sauce is too thick, use a little of the reserved pasta water to loosen it up. Optionally, transfer to a baking dish, sprinkle with breadcrumbs, and bake until the top is golden and crispy.
- Garnish with fresh parsley or extra grated cheese. Serve hot and enjoy immediately!
Notes
- For extra creaminess, add a splash of cream to the cheese sauce.
- If baking, don’t overcook the pasta initially to avoid it becoming too soft in the oven.
- Experiment with different cheese combinations to find your perfect flavor profile.
