Creamy Italian Mac and Cheese Recipe
An Italian twist on the classic mac and cheese, combining creamy Fontina, salty Pecorino, and nutty Parmesan for a dish that’s pure comfort food!
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.