An intensely flavorful version of the classic cheesy pasta. This Italian mac and cheese recipe uses a blend of four Italian cheeses to create one comforting and indulgent side dish.
Macaroni and cheese. It’s a super versatile dish that is loved by all, both children and adult alike! Plus, it can be cooked several different ways depending on your desired texture and flavor. From classic stovetop mac and cheese to Instant Pot mac and cheese, there is a recipe just for you.
This version of mac and cheese diverts from the traditional cheddar cheese. Instead, this version uses a combination of different Italian cheese.
Ingredients
Only a handful of ingredients are needed to make a delicious bowl of mac and cheese. While traditionally made with elbow macaroni pasta, you may use whatever pasta shape you have on hand.
It’s best to choose a pasta with ridges, curves or pockets to help hold on to the cheesy sauce. I recommend gemelli pasta which has a short, twisted shape excellent at gripping sauce. Other great options include: fusilli, rotini, penne, or cavatappi.
The cheesy sauce is thickened with a roux made from rendered pancetta fat (or bacon fat), flour, milk, and cream. The use of pancetta or bacon helps to add a burst of umami flavor. If you prefer to keep this vegetarian, swap in salted butter.
The combination of whole milk and heavy cream adds richness and creaminess. If desired, you may swap in half-and-half in place of milk and cream.
And now, the star of this dish- the cheese! This recipe uses a blend of white cheeses. A generous amount of shredded mozzarella cheese gives you that satisfying “cheese pull” with each bite! A mixture of parmesan, asiago, fontina, provolone, and pecorino romano cheeses round out the dish. I use the Quattro Formaggio cheese blend from Trader Joe’s.
Recipe Variations
The wonderful thing about this recipe? You can use whatever combination of cheeses you prefer! Try this pasta dish with gruyere, gouda, or even creamy Monterey jack.
Try adding vegetables to pump up the nutrients. Be sure add in cooked vegetables. Excellent choices include: mushrooms, broccoli, spinach, kale, or zucchini. Butternut squash mac and cheese is my favorite Thanksgiving variation.
Serving Suggestions
Serve Italian mac and cheese warm, fresh from the oven. Serve warm for optimal texture and flavor.
It pairs wonderfully with buttermilk fried chicken, Thanksgiving turkey, or grilled proteins. Best of all, this mac and cheese freezes well. Freeze into portions before baking and save for future use.
More Pasta Recipes
Italian Mac and Cheese
Ingredients
- 16 oz gemelli macaroni, or pasta of your choice
- 4 oz pancetta, or bacon, *
- 1 Tablespoon all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cup mozzarella cheese, shredded
- 2 cups mixed shredded cheese (parmesan, asiago, fontina, mild provolone)*
- 6 Tablespoons grated pecorino romano cheese
- kosher salt and freshly ground black pepper, to taste
Instructions
- Fill a large pot with water. Salt to taste. Bring to a boil. Cook pasta in boiling water according to package directions. Drain pasta.
- Preheat oven to 450°F.
- In a large sauce pan, add about a tablespoon of oil. When oil is warm, add pancetta. Cook until pancetta fat has been rendered and meat is browned and crisp. Remove cooked pancetta and drain over a paper towel lined plate. Leave oil and fat in sauce pan.
- Whisk together flour, milk, and cream. Add to sauce pan and let come to a boil.
- In another bowl, combine all cheeses together. Reserve ½ cup of cheese for topping, add remaining cheese to sauce pan. Stir and cook until cheese melts. Remove from heat.
- Add cooked pasta and cooked pancetta to sauce pan. Toss to coat pasta in cheese sauce. Add salt and pepper to taste.
- Divide pasta between serving bowls. Sprinkle reserved cheese mixture over pasta. Bake 20-25 minutes until cheese on top has melted and begins to brown. Let stand for 5-10 minutes before serving.
Notes
- Use salted butter in place of pancetta for a vegetarian version.
- I used the Quattro Formaggio cheese blend from Trader Joe’s. It is a shredded blend of Parmesan, Asiago, Fontina, and Mild Provolone Cheese
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
this is creative! sounds delish.
oh wow i’m liking this mac and cheese twist! i made a fajita version a couple of weeks ago, so this will have to be my next flavor combo!
ooh, the fajita version sounds delicious. I’ll have to check that out!
Just made Mac and cheese tonight for dinner… I guess I’ll be having it tomorrow as well :) Great shots!
Thanks, Xander! You can never have too much mac and cheese :)