Description
This Italian Mac and Cheese recipe combines classic creamy cheese sauce with Italian flavors, featuring mozzarella, provolone, and Parmesan cheeses seasoned with Italian herbs and a touch of red pepper flakes for a subtle kick. Perfectly cooked penne pasta is enveloped in a rich, cheesy sauce for a comforting and flavorful meal ready in under 30 minutes.
Ingredients
Scale
Pasta
- 1 pound penne
Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 2 cups milk
- 3 cups shredded cheese (such as mozzarella, provolone, or a mix)
- 1 cup Parmesan cheese, freshly grated
Garnish
- 1/2 teaspoon red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain the cooked pasta, rinse briefly with cold water to stop the cooking process, and set aside.
- Make Sauce: In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Add the all-purpose flour and Italian seasoning, whisking continuously for about 2 minutes to create a roux base and eliminate the raw flour taste.
- Finish Sauce: Gradually pour in the milk while whisking to avoid lumps. Continue whisking until the sauce thickens, about 3 to 4 minutes. Stir in the shredded cheese mixture and freshly grated Parmesan, stirring until all cheeses are melted and the sauce is smooth and creamy.
- Add Pasta: Add the drained penne to the cheese sauce. Toss well to coat all the pasta evenly, then let it cook together for another minute to allow the pasta to absorb some of the sauce’s flavor.
- Garnish & Serve: Transfer the Italian mac and cheese to a serving bowl or plate. Sprinkle with red pepper flakes for a slight heat and serve hot.
Notes
- Use freshly grated Parmesan for the best flavor and texture in your sauce.
- To make this dish spicier, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- For a creamier texture, you can substitute half-and-half for milk.
- The cheese blend can be customized based on your preference; provolone and mozzarella complement each other well.
- Rinsing the pasta after cooking stops the cooking process but may remove some starch; if preferred, skip this step and toss pasta directly into sauce to thicken it further.
