Italian Macaroni and Cheese Recipe. Who doesn’t love a good bowl of macaroni and cheese?
This classic dish can be made with so many different variations, but the Italian version is definitely my favorite. It’s simple to make and always tastes delicious.
This twist on a classic mac and cheese is easy to make, and will surely become a family favorite.
To make this dinner, you will need macaroni pasta, milk, shredded Cheddar cheese, butter, salt, pepper, sharp cheese, and Italian seasoned bread crumbs.
The end result is cheesy, creamy goodness that will have you coming back for seconds.
Why You’ll Love This Italian Macaroni and Cheese
Simple Pantry Ingredients
This recipe uses basic staples like macaroni, milk, butter, Cheddar, and bread crumbs. It is an easy choice when you want comfort food without a long shopping list.
Extra Cheesy Texture
Using both Cheddar and sharp cheese gives the macaroni a rich, cheesy bite. One melts into the sauce while the other is stirred in at the end for more flavor.
Easy Baked Dinner
Everything finishes in one baking dish. Once the pasta is partially cooked, the oven does the rest, which keeps things simple on a busy day.
Crispy Breadcrumb Topping
Italian seasoned bread crumbs add texture and a hint of herbs. The golden crust on top contrasts with the creamy pasta underneath.
Family Friendly
The flavors are familiar and mild, which makes this an easy win for kids and adults who enjoy classic mac and cheese.
Ingredient Substitutions
Pasta Shape
You can use other short pasta shapes like shells, rotini, penne, or cavatappi instead of macaroni. Choose a shape with ridges or curves to hold the cheese sauce.
Cheddar Cheese
If you do not have regular Cheddar, use Colby, Colby Jack, or a mild cheese blend. Pre-shredded cheese works, but freshly shredded cheese usually melts more smoothly.
Sharp Cheese
Any sharp, firm cheese such as extra sharp Cheddar, Asiago, or a hard Italian blend can replace the sharp cheese. Adjust the salt if the cheese is very salty.
Milk
Whole milk gives the creamiest texture, but you can use 2% milk if needed. For a richer sauce, replace part of the milk with half-and-half.
Butter
Salted butter can be used in place of unsalted butter. If you use salted butter, reduce or skip the added salt in the dish and adjust to taste.
Italian Seasoned Bread Crumbs
Plain bread crumbs can be used with a pinch of Italian seasoning, garlic powder, and dried parsley. Crushed crackers or panko also work if you season them lightly.
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Tips and Tricks
Do not overcook the pasta
Cook the macaroni only until it is firm to the bite. It will finish cooking in the oven and stay tender instead of turning mushy.
Stir while the cheese is hot
Mix in the sharp cheese as soon as the macaroni comes out of the oven. The heat from the pasta helps the cheese melt smoothly.
Spread the crumbs evenly
Sprinkle the Italian bread crumbs in a thin, even layer so they toast well without forming thick, dry spots on top.
Watch the edges near the end
Check the macaroni during the last few minutes of baking. When the edges are golden brown and the center is bubbling, it is ready to come out.
Let it rest before serving
Allow the dish to sit for about 5 to 10 minutes after baking. This helps the cheese set slightly so scooping and serving is easier.
If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.
Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.
Italian Macaroni and Cheese
Ingredients
- 1 box (12oz) macaroni pasta
- ¼ cup milk
- 2 cups shredded Cheddar cheese
- 2 tbsp butter
- ground black pepper to taste
- salt to taste
- 2 cups sharp cheese
- ½ cup Italian seasoned bread crumbs
Instructions
- Preheat oven to 350° F
- In a large pot, add water, and place over medium/high heat and bring to a rolling boil.
- Add in macaroni and a pinch of salt, reduce heat to low, and place lid on pot. Cook until macaroni is partially cooked, and firm to bite.
- In the meantime, prepare a baking dish by spraying with non-stick cooking spray.
- In the prepared dish, add milk, cheddar cheese, butter, and a couple of pinches of pepper, and a pinch of salt. Stir to combine well.
- Using a colander, drain water off of macaroni.
- In the baking dish, add macaroni and stir to mix well.
- In preheated oven, bake for 20 minutes.
- Remove from oven and stir in sharp cheese.
- Sprinkle Italian breadcrumbs on top.
- Return dish to oven and bake an additional 15 minutes or until the outer edge is golden brown.
Notes
Tips and Tricks
Cook pasta until firmStop cooking while the macaroni is still firm. It softens more in the oven. Mix cheese in while hot
Stir in the sharp cheese right after baking so it melts smoothly. Even breadcrumb layer
Sprinkle a thin, even layer on top so it browns well. Watch the edges
Remove from the oven once the edges turn golden and the center bubbles. Rest before serving
Let the dish sit for a few minutes so it scoops cleanly.
Storing and Reheating
RefrigerateStore in an airtight container for 3 to 4 days. Freeze
Freeze tightly sealed for up to 2 months. Thaw in the fridge before reheating. Reheat in Oven
Cover with foil and warm at 325°F until hot. Add a little milk if dry. Reheat in Microwave
Heat in short intervals with a splash of milk until warm and creamy.
Nutrition
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