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Close-up of a baked Italian macaroni and cheese casserole in a glass dish, with rigatoni pasta coated in creamy melted cheese, browned spots on top, bits of ground meat, and a sprinkle of fresh parsley, classic comfort food pasta bake for dinner.

Italian Macaroni and Cheese

Nesting Lane Indulge
Italian Macaroni and Cheese Recipe. This twist on a classic mac and cheese is easy to make, and will surely become a family favorite. The end result is cheesy, creamy goodness that will have you coming back for seconds.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

Large Pot
Non-Stick Cooking Spray
Baking Dish
Colander

Ingredients
  

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 firm
Stop 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

Refrigerate
Store 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

Serving: 118gCalories: 539.6kcalCarbohydrates: 56.1gProtein: 24gFat: 24.1gSaturated Fat: 14.5gCholesterol: 59.9mgSodium: 945.8mgFiber: 2.3gSugar: 2.1g
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!