Simple Italian Mac and Cheese + Video

Italian mac and cheese is creamy, full of flavor, and easy to throw together on busy nights. Make this recipe today with just 7 ingredients!

This is the ultimate weeknight dinner helper since it’s ready in just 15 minutes.

A simple list of ingredients doesn’t mean it’s lacking in flavor though! It has the perfect blend of gooey sauce and Italian seasoning for a taste that everyone will love.

If you want something a little fancier, try this baked version with lobster and a golden brown topping.

Or, try my recipes for the slow cooker and Instant Pot when you need something a little more hands-off!

What To Add To Italian Mac and Cheese

Make this meal more filling or stretch the servings to feed a crowd! Feel free to get creative with your favorite mix-ins and combinations.

• Vegetables

When there are 5 minutes left on the penne, stir 2 cups of frozen peas or broccoli into the pot. Cover with a lid to bring back to a boil and strain together when done.

Or, stir in a few handfuls of fresh baby spinach after the pasta and sauce have been combined. Let it sit for a few minutes so the spinach can wilt before serving.

• Protein

After draining the penne, add it back to the pan with some cooked chicken or turkey. You can use up leftover rotisserie or shredded chicken as well since the heat from the rest of the dish will warm it through.

This mozzarella mac and cheese also tastes great with leftover ground beef, sausage, hamburger, or rinsed and drained beans. Navy, kidney, and pinto are our favorites.

Best Cheese For Macaroni and Cheese

First, shred it yourself instead of using prebagged shreds. These contain an additive to prevent clumping that gives the shreds a waxy texture and keeps them from melting properly.

Next, pair at least one good melting variety with an aged variety for bolder flavor. You can use all mozzarella if you’d like, but I typically mix equal parts of that and provolone.

A little Romano, Asiago, or Fontina will add some interest. Just be sure to use at least 4 ounces of mozzarella for this Italian mac and cheese.

Kitchen Tools You Will Need

• Large Pot and Strainer for the pasta 
• Saucepan and Whisk
• Box Grater - As much as I love buying packaged shreds because I'm lazy, freshly grated cheese melts down better and creates a smoother texture.

FAQ - Common Recipe Questions

Is mozzarella a good cheese for mac and cheese?

Absolutely! Not only does it melt down smoothly, but the flavor is mild enough to go with whatever else you mix it with.

Can you freeze macaroni and cheese?

Surprisingly, yes! Allow it to cool before transferring to a freezer-safe plastic bag or container. Store for up to 3 months and thaw in the refrigerator before reheating.

If you plan to freeze the entire batch, undercook the noodles just a bit so they don’t become mushy when thawed and reheated.

Enjoy!

With love from our simple kitchen to yours. 

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Mozzarella Mac and Cheese Recipe Video

To see us make this from start to finish, watch the video at the top of this page.

Yield: 6

Author: Donna Elick

Simple Italian Mac and Cheese

Italian mac and cheese is creamy, full of flavor, and easy to throw together on busy nights. Make this recipe today with just 7 ingredients!

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (2% is good too)
• 1 pound dry mini penne pasta
• 8 ounces of Italian blend shredded cheese (*see below to make your own blend)
• 1/3 cup fresh grated Parmesan cheese
• 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning)

Instructions

1. Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
2. Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
3. Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
4. Serve and enjoy!

DONNA'S NOTES

1. I do not use pre-shredded cheese as much as I used to. Now I use 4 ounces mozzarella and 4 ounces provolone (or 8 ounces mozzarella). I shred them and add them to the recipe in place of the cheese blend. From time-to-time I will add a little Romano, Asiago or Fontina into the mix. It depends on what I have in the house. But the essential part is to use at least 4 ounces of mozzarella in your blend.
2. Veggie ideas: When there is about 5-6 minutes left on your pasta cook time add 2 cups frozen peas or frozen broccoli (cover the pot to help it come back to a boil more quickly and remove the cover once boiling again). They will be done the same time the pasta is done and it will combine to make an incredible dinner. Another vegetable option is to stir in 3 cups fresh baby spinach, once the pasta and cheese sauce have been fully combined (at the end). It will be just wilted perfectly when it is time to serve.
3. Protein ideas: After you have drained your cooked pasta, add it back to the pan and add chopped leftover turkey, chicken or rotisserie chicken to the hot pasta. Then pour the sauce over top. The heat from the pasta and the cheese sauce will warm the meat through and it will be ready to serve when the mac and cheese is ready. I have also used leftover ground beef, burgers, rinsed and drained beans (navy, kidney or pinto are our favorites).

http://www.theslowroasteditalian.com/2011/09/super-simple-mac-cheese-italian-style.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.

Created using The Recipes Generator

Originally published September 2011, updated and republished February 2021

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