Best 4 Baked Macaroni And Cheeseitalian Style Recipes

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Macaroni and cheese, a comforting and versatile dish, is elevated to new heights with this Italian-inspired baked version. This delectable recipe combines the classic flavors of macaroni and cheese with the vibrant and savory ingredients of Italian cuisine. The use of panko breadcrumbs ensures a golden and crispy topping, while the addition of Parmesan and mozzarella cheeses creates a rich and gooey filling. To enhance the Italian flair, sundried tomatoes, basil, and oregano lend a burst of flavor and aroma. This baked macaroni and cheese is a true crowd-pleaser, perfect for family dinners or gatherings with friends. Its creamy texture, flavorful ingredients, and crispy topping make it an irresistible dish that will leave you craving for more.

The article features three variations of this Italian-style baked macaroni and cheese:

1. **Classic Baked Macaroni and Cheese**: This classic version showcases the perfect balance of creamy cheese sauce, tender macaroni, and a crispy panko topping.

2. **Sun-Dried Tomato and Basil Baked Macaroni and Cheese**: This variation adds a burst of tangy sun-dried tomatoes and aromatic basil to the classic recipe, creating a flavorful and colorful dish.

3. **Spinach and Artichoke Baked Macaroni and Cheese**: This recipe incorporates spinach and artichoke hearts, adding a layer of texture and a touch of green to the classic macaroni and cheese.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC BAKED MACARONI AND CHEESE



Classic Baked Macaroni and Cheese image

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories     dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

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.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

ITALIAN-STYLE MACARONI AND CHEESE



Italian-style Macaroni and Cheese image

Provided by Sandra Lee

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 package macaroni and cheese mix
2 tablespoons butter
1 cup Italian-style bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
  • Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top.

4 CHEESE BAKED MACARONI - ITALIAN STYLE



4 Cheese Baked Macaroni - Italian Style image

Make and share this 4 Cheese Baked Macaroni - Italian Style recipe from Food.com.

Provided by msintrepid

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup Italian style breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons fresh Italian parsley, minced
1 tablespoon dried oregano
salt and pepper
1/8 teaspoon cayenne pepper
2 1/2 cups half-and-half
12 ounces penne or 12 ounces farfalle pasta
6 tablespoons unsalted butter
1 medium onion, minced
1 clove garlic, minced
2 tablespoons flour
1 cup provolone cheese, grated
1 cup bel paese cheese or 1 cup gorgonzola, grated
2 cups Fontina cheese, grated

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 THREE-CHEESE MACARONI



Italian Three-Cheese Macaroni image

My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings (1 cup each).

Number Of Ingredients 13

4 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
4 cups 2% milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.

Tips:

  • Use freshly grated Parmesan and mozzarella cheeses for the best flavor and texture.
  • Cook the macaroni al dente so that it retains a slight bite.
  • Make sure the cheese sauce is silky smooth, with no lumps.
  • Don't overbake the macaroni and cheese, or it will become dry and rubbery.
  • Serve the macaroni and cheese immediately, while it's hot and bubbly.

Conclusion:

This baked macaroni and cheese recipe is a classic Italian dish that is sure to please everyone at the table. It's easy to make, and it's always a hit with kids and adults alike. So next time you're looking for a comforting and delicious meal, give this recipe a try. You won't be disappointed.

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