Italian Mac and Cheeseis creamy, full of flavor, and easy to throw together on busy nights. Make this simple mac and cheese recipe today with just 7 ingredients! The creamy mac is one of the top pasta recipes in my house – one of my family favorites!
Italian Mac and Cheese
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!
This pasta recipe packs a punch of flavor that the whole family will love. There’s lots of cheese, tons of flavor, and it makes the perfect side dish and comfort food.
This Italian macaroni and cheese has the perfect blend of gooey sauce and Italian seasoning for a taste that everyone will love.
For another easy, cheesy meal try myPaccheri Pasta! Or, try my mac and cheese recipes for theslow cookerandInstant Potwhen you need something a little more hands-off!
And if you want something a little fancier, you can’t go wrong with thisbaked version with lobsterand a golden brown topping.
Mix-Ins for Mozzarella 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 your Italian mac and cheese sit for a few minutes before servings so the spinach can wilt.
- Protein
After draining the penne, add it back to the pan with some cooked chicken or turkey.
You can use up leftover rotisserie orshredded chickenas well since the heat from the rest of the dish will warm it through.
This mozzarella mac and cheese also tastes great with leftoverground beef, sausage, hamburger, or rinsed and drained beans. Navy, kidney, and pinto are our favorites.
- Add a topping
Transfer your Italian macaroni to a casserole dish, then top with a mixture of melted butter and breadcrumbs (plain or Italian).
Pop it under the broiler for a minute or two until golden brown and bubbly!
Best Cheese For Macaroni and Cheese
Regardless of the type you use, I highly recommend you 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.
For a true Italian blend of cheese, include a little Romano, Asiago, or Fontina!
Just be sure to use at least 4 ounces of mozzarella for this Italian mac and cheese.
Italian Mac and Cheese FAQ
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.
For this simple mac and cheese recipe, mix up your own Italian blend cheese shreds to create something truly unique!
What is the best pasta to make macaroni and cheese?
That really comes down to preference and how fancy your mac sauce is!
I like to use penne for my mozzarella mac and cheese because the ridges grab on to all that gooey goodness. Rigatoni, cavatappi, or even rotini would work just as well.
And if you don’t plan on adding meat or veggies to the dish, feel free to use regular elbow macaroni in this simple mac and cheese recipe.
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 of this Italian macaroni and cheese, undercook the noodles just a bit so they don’t become mushy when thawed and reheated.
Can I add a different type of cheese to this pasta dish?
There is always room for adding different cheeses! Any type of cheese sauce will work, and don’t forget the parmesan cheese. One of the best things about this dish is that you can add all different kinds of cheese. Mozzarella cheese, pecorino romano, and any other flavor really do work well with this particular recipe.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook|Twitter|Pinterest|Instagram
Other Easy Italian Pasta Recipes
Italian Mac and Cheese + Video
Donna Elick
Italian mac and cheese is creamy, full of flavor, and it comes together in a snap! You will love this mozzarella mac and cheese recipe!
5 stars from 1 review
Tried this recipe?Please comment and review!
Print Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Main
Cuisine Italian
Method Stovetop
Servings 6
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 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!
Video
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).
Nutrition
Serving: 1 | Calories: 554cal | Carbohydrates: 66g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 371mg | Sugar: 6g | Fiber: 3g | Calcium: 372mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published September 2011, updated and republished January 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Share
Pin
