Best Macaroni N Cheese Italiano Recipes

ITALIAN THREE-CHEESE MACARONI

Steps:

• Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.

ITALIAN MACARONI AND CHEESE

Steps:

• Bring a pot of salted water to a boil. As soon as the water comes to a boil, add the pasta and stir. While the pasta cooks, prepare the cheese fondue. Heat the cream in a saucepan over medium low heat until it is steaming but not bubbling. Add the rocchetta cheese, and stir until it melts. Keep it steaming hot until the pasta is ready. Undercook the pasta just a little, you want to let it finish cooking right in the cheese fondue. Once the pasta is very very al dente, drain it and add it to the cheese fondue and let it cook in the sauce for 2 minutes. Then add the parmesan, stir, and divide the macaroni and cheese between two bowls. Top with freshly ground black pepper, and toasted breadcrumbs if you like, and serve.

ITALIAN MAC-N-CHEESE

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

CLASSIC BAKED MACARONI AND CHEESE

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

MACARONI 'N' CHEESE ITALIANO

Steps:

• Prepare pasta according to package directions until cooked but firm.
• Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender.
• Stir in spaghetti sauce, basil and oregano.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes.
• Drain macaroni; stir into sauce.
• Transfer to a 2-quart baking dish coated with nonstick cooking spray; set aside.
• In a saucepan, combine the flour, salt, nutmeg and cayenne.
• Gradually stir in milk until smooth.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
• Reduce heat; stir in cheddar and mozzarella cheeses until melted.
• Pour over macaroni mixture.
• Top with Parmesan cheese and tomatoes.
• Bake, uncovered, at 350 for 25-30 minutes or until bubbly and golden brown.
• Let stand for 5 minutes before serving.

LAYERED MAC 'N CHEESE ITALIANO

Steps:

• In small saucepan over medium heat, whisk together ricotta cheese, light cream cheese, broth, parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently.
• DO NOT BOIL.
• Heat oven to 375°F.
• Meanwhile, cook pasta according to package directions; drain.
• Heat spaghetti sauce.
• Toss hot pasta and ricotta sauce; spread into 13x9x2 inch baking dish.
• Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese.
• Bake, uncovered, 10 minutes or until cheese melts.