Super Simple Mac & Cheese Italian Style is a go to recipe around here. With just 7 ingredients and 15 minutes you can have this fantastic dinner on the table. It is the ultimate leftover and weeknight dinner helper.
An absolute family favorite, I have been making this homemade Italian style mac and cheese for over 8 years.
I originally shared this recipe with you when we first started our site and now (6 years later) have prepared it a several dozen more times.
I have a lot of tips to add to the recipe so make sure you check out my notes on the recipe.
Homemade Italian Mac and Cheese
This stove-top macaroni and cheese is loaded with ooey gooey cheese and Italian spices.
Obviously, it is something we have eaten so many times that I don't need a recipe and I use this one as a base to create many different dinners.
Y'all ask so often what I fix when I don't have anything planned. Well, this happens more times than not so I have become a master at re-imagining leftovers.
I guess I got that from my mom. She was a whiz at transforming leftovers into a whole new dinner.
This recipe is the perfect last minute meal. It calls for ingredients that you have on hand all the time and then just add in whatever leftovers your fridge holds and it becomes dinner.
Precooked sausage, kielbasa, leftover chicken, beef or turkey from Thanksgiving along with some leftover veggies added at the end or frozen peas (added with the pasta) and you have yourself a fantastic two pot meal in under 20 minutes!!!
Check the notes for more fantastic suggestions.
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Helpful Tips to make Super Simple Mac & Cheese Italian Style:
- 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.
- 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.
- 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).
What you will need to make Super Simple Mac & Cheese Italian Style:
Enjoy!With love from our simple kitchen to yours.
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Check out more of our favorite mac and cheese recipes:
Jack Daniel's Mac and Cheese
Beer Bacon Mac and Cheese
One Skillet Meal: 20 Minute Cheese Lovers Mac and Cheese with Broccoli
Slow Cooker Triple cheesy Mac and Cheese
Want to see how easy this Super Simple Mac and Cheese Italian Style recipe is? Watch the video!
Yield: 6
Super Simple Mac & Cheese Italian Style
Super Simple Mac & Cheese Italian Style is a go to recipe around here. With just 7 ingredients and 15 minutes you can have this fantastic dinner on the table. It is the ultimate left-over and weeknight dinner helper.
prep time: 5 MINScook time: 10 MINStotal time: 15 mins
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
- 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.
- 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.
- Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
- Serve and enjoy!
DONNA'S NOTES
- 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.
- 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.
- 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).
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
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My boys really enjoyed this, Donna. Thanks for the leftovers too!
ReplyDeleteLook delicious! gloria
ReplyDeleteoh, i better leave now..i'm already hungry looking at this photo!!
ReplyDeleteNow that's a mac and cheese I could sink my teeth into. Love the Italian flavors.
ReplyDeleteYes you can always trust mac and cheese to be yummy.Nice twist:)
ReplyDeleteToo funny--I posted macaroni and cheese today as well! We're clearly on the same wavelength. Yours look creamy and cheesy aka perfect. :)
ReplyDeleteDonna, what a yummy looking bowl of pasta! I love how simple your recipe is...I know it will become a favorite of my family, too~
ReplyDeleteWell, I've never met a mac and cheese I didn't like....therfore I'm sure this one would taste great!
ReplyDeleteAha! A real mac 'n cheese! This will get made. Maybe I'll even share it.
ReplyDeleteWho can argue with man n cheese? Looks delicious! Thanks for sharing.
ReplyDeleteMAN and cheese LOLOLOL......
DeleteThis really does look super simple and fantastic!
ReplyDeleteoh wow this looks delicious, it is so creamy love it.
ReplyDeleteErecipe
This looks like the perfect comfort food!
ReplyDeleteYummy! This is my kind of mac and cheese =)
ReplyDeleteThe bechamel is s crucial. I love how you make this. It's so simple and perfect as it is. Easy to dress up too if you want.
ReplyDeleteThis is a great recipe! You can also put in casserole dish, top with some bread crumbs put in the oven on 350 for 30 mins. after all these steps if you like baked mac n' cheese, comes out perfect.
ReplyDeleteCan this recipe be use to.make baked mac and cheese
ReplyDeleteIf you want baked mac and cheese with this recipe I would make it like the recipe says then put it in the oven with some of the cheese blend on top and bake it until it's golden brown on top.
DeleteMaking Mac 'n' Cheese to take to our son's house for Thanksgiving Dinner. Our grandson loves the homemade version over the box. And that's all his other makes.
ReplyDeleteI'm now looking for a very low salt version - do you know how much sodium was in the final dish??
ReplyDeleteYou can use this site to calculate your nutritional info. If you use low sodium products it should be doable. Try to stay away from low fat/no fat products as they are higher in sodium. http://caloriecount.about.com/cc/recipe_analysis.php
DeleteMade this tonight. Added chicken and mixed veggies. Very delicious! Thanks!
ReplyDeleteTo avoid the pasta became "sticky" put 5 - 6 drops of olive oil in the boiling water.
ReplyDeleteI have a neighbor who is a native of Rome and she says to never put oil in the water while pasta is cooking! Just as soon as the pasta is al dente, drain it and add some butter or spread, stirring to coat the pasta and then top with sauce. This also helps the sauce cling to it. I don't argue; I just eat the food and agree with her wisdom. :-)
DeleteAs a full-blooded Sicilian let me reiterate that adding oil to the boiling water is not advised because the oil will interfere with the natural starch of the pasta by coating the surface and preventing it from soaking in the sauce when you combine them. Nor would I add butter once it is drained as that will interfere with the starch as well. It is best to time your pasta to be finished cooking when you are ready to combine it with the sauce so the starch and the sauce can meld together perfectly.
DeleteI agree, never put oil in any pasta that you add any kind of sauce to. Don't ever rinse it, either!
DeleteAgreed, as I was taught to cook by my full blooded Italian grandmother, never ever add oil to the water or to the pasta as this will definitely interfere with the starches and prevent your sauce from clinging to the pasta. Never rinse it either!
DeleteIf you have trouble wirh "sticky" pasta, try a bigger pot and more water rather than adding oil. I'm sure you'll be happier with the result.
DeleteIn Culinary School I was told that adding oil to the boiling water helps keep the water from boiling over the edge of the pot. It doesn't add any oil to the pasta, like some people think.
DeleteI do this with Good Seasons Italian Salad Dressing mix
ReplyDeleteEverything was good, except way too much italian seasoning. Had to rinse it off. Too strong for the little ones and actually me, too.
ReplyDeleteThank you for this delicious, simple recipe. I loved it and so did my 3 year old, and I especially like that it calls for ingredients I already have on hand.
ReplyDeleteMy cardiologist will only allow me to make the wonderful recipes on your website if the nutrition info is included (# of calories, grams of fat, mgs of cholesterol, etc.) Any chance that could happen?
ReplyDeleteMac and Cheese never gets old-you offered so many wonderful ideas!-Carolyn @ Cabot Cheese
ReplyDeleteI'm wondering if anyone has frozen this recipe before and if so how well did it hold up?
ReplyDeleteWhy does my sauce curdle when I add the cheese?
ReplyDeleteI think I would substitute the flour for corn starch cause it tasted pastey...this was a fail for me.
ReplyDeleteYou might not have let the rue mixture cook long enough to get the floury taste out.
DeleteTry using cornstarch instead of flour. You only need half the amount, and cornstarch is gluten free. I have started doing this with regular mac and cheese and it comes out creamier.
DeleteYou have to let the roux cook for at least 2 minutes to cook out the pasty taste of the flour.
DeleteMade this for my son tonight and he loved it! The only thing I did differently was to add precooked grilled chicken. Next time I make it I will reduce the amount of italian seasoning by half because the recipe calls for too much. It completely overpowered the dish. Thanks for the recipe!
ReplyDeleteI love mac & cheese. The recipes I have tried have a gritty texture. Not the taste of the flour but not smooth. If anyone has thoughts on a fix or if this recipe remains smooth.............I would very much appreciate your input. Thank you!
ReplyDeleteIn my early cooking days, I was using store-brand cheese for my mac and cheese and getting that gritty texture. Once I started using Kraft, Sargento, etc., the texture was smooth. Try changing your cheese brand. Hope this helps.
DeleteI have also found that removing the pot from the heat and slowly stirring in a little at a time will help it to remain smooth. Enjoy and let us know how it goes!
DeleteIf you grate your own brick of cheese, this will not happen. The pre-shredded cheese has other stuff in it which can affect how smoothly it melts.
DeleteSauce didn't have any flavor. I might have done something wrong but didn't like the sauce.
ReplyDeleteLooks YUMMY! I must make this! I may try adding a little garlic!
ReplyDeleteEnjoy, Kathy and let us know how it goes!
DeleteI made this and it's delicious!!! Super easy too.
ReplyDeleteThanks so much, Dawn!! We are so happy you enjoyed it!
DeleteGreat and easy. I cook it in the microwave and it doesn't heat the house.
ReplyDeleteThanks,Dawn! We are happy you enjoyed it!
DeleteI cook all my pasta in the microwave too. It's so much easier.
DeleteI Made This For The First Time It Turned Out Pretty Good Next Time I Make This I'm Going To Try Corn Starch Instead Of Flour.
ReplyDeleteWe are happy you enjoyed it, jmcgraw!
DeleteWould heavy cream make it to think or is whole milk recommended?
ReplyDeleteI would use whole milk. I think 2 cups heavy cream would add a lot of richness that may be overwhelming. If you are wanting to add heavy cream I would use no more than 1/2 cream and half milk. Enjoy and let us know how it goes!
DeleteOh my goodness these are so yummy! I saw these and not 10 minutes later I walked into my kitchen and started making some!And am happy that I have tried the same recipe, it was just mind blowing!My whole family just love it!!
ReplyDeleteKeep sharing such more delighful recips!
Thanks so much, Akshat!!! We are so happy you enjoyed it!
DeleteMy son doesn't like baked mac and cheese, so this recipe is perfect. Another stove-top mac and cheese recipe I like is Alton Brown's. My 3rd favorite mac and cheese is baked in the oven with uncooked pasta. Love it.
ReplyDeleteHola! I've been reading your blog for a long time now and finally got the bravery to go ahead and give you a shout out from Humble Texas!
ReplyDeleteJust wanted to say keep up the good job!
Can you use skim milk to decrease the fat content?
ReplyDelete