Best Baked Italian Macaroni Cheese Recipes

BAKED MACARONI AND GOUDA CHEESE WITH ITALIAN SAUSAGE

Steps:

• Preheat the oven to 350º.
• In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes (or as directed on package).
• Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat.
• Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes.
• Transfer the sausage to a large bowl and wipe the saucepan clean.
• Add the pasta and 1 cup caramelized onions to the sausage and stir to combine.
• In a medium saucepan or a microwave oven, heat the milk until steaming.
• Return the large saucepan to the stove, add the butter and melt over medium heat.
• Add the flour and cook, whisking constantly, for 3 minutes.
• Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer.
• Add 2 1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper.
• Add the cheese sauce to the pasta mixture and stir to combine.
• Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1 1/2 cups cheese on top.
• Bake until golden and bubbling, about 40 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

4 CHEESE BAKED MACARONI - ITALIAN STYLE

Steps:

• Pre-heat oven to 375.
• Mix first 4 ingredients with a pinch of salt and pepper in a bowl; set aside.
• Cook Pasta al dente, drain and rinse under cold water.
• Set pasta aside.
• Heat 4 Tablespoons of the butter, add onions and saute, stirring until onions are translucent.
• Add garlic, stir until garlic is fragrant.
• Add flour; lower heat and cook, stirring frequently.
• Add half and half a 1/2 cup at a time, stirring after each addition, until sauce thickens.
• Stir in the cheeses, saving 1 cup of the Fontina.
• Simmer until cheese is melted and sauce is creamy.
• Taste and adjust salt and pepper.
• Add Cayenne.
• Use cooking spray to coat casserole- you should need about a 3 qt size.
• Place pasta in casserole.
• Top with sauce, stir to distribute evenly.
• Place reserved fontina on top.
• Sprinkle bread crumbs.
• Dot with remaining butter.
• Bake 40 minutes, until top is brown and it's bubbly.

ITALIAN BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• In a large pot, bring 3 quarts of water to a boil. Add the salt and macaroni. Cook pasta al dente. Drain and set aside.
• In a large saucepan, heat 3 tablespoons butter over low heat. Add onion and saute until soft. Add flour and cook for 3 minutes, stirring the whole time. Add the milk. Season with salt and black pepper. Cook over medium heat, stirring constantly, until the mixture begins to bubble. Simmer 2 minutes. Remove from heat and add nutmeg, cayenne, and 2 cups of the cheeses. Stir and add macaroni. Mix well.
• Pour the macaroni mixture into a baking dish about 8 by 8 inches in size and sprinkle with the remaining cheeses. Sprinkle with breadcrumbs and dot with the remaining butter. Bake in oven for 25 minutes or until top is browned.

BAKED ITALIAN MACARONI & CHEESE

Steps:

• Preheat oven to 375°F.
• Cook pasta as package directs; drain.
• Meanwhile, in a large saucepan, over medium heat, cook bacon until crisp; remove and crumble;set aside.
• Pour off all drippings except one tablespoon.
• Add garlic; cook and stir until tender.
• Gradually stir in milk, beat in eggs and Italian seasonings.
• Cook and stir until hot and slightly thickened.
• Stir in cheddar and fontina cheeses; cook and stir until melted.
• Stir in parmesan cheese, pasta and bacon.
• Spoon mixture into a greased 13x9-inch baking dish.
• Top with the bread crumbs.
• Bake 40 minutes or until hot and bubbly.
• Let stand 10 minutes.