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Ash Tyrrell

Italian Mac and Cheese Recipe

I have a confession to make—I could eat mac and cheese every single day! And when I combined my love for Italian flavors with this classic comfort food, I knew I had stumbled onto something special.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Macaroni elbows: The classic choice but you can swap for cavatappi or shells. Cook them al dente for the best texture!
  • Mozzarella 1 cup, shredded: Melty and stretchy, it’s the base of your creamy sauce.
  • Fontina 1 cup, shredded: Adds a buttery, nutty flavor that pairs beautifully with the mozzarella.
  • Provolone 1 cup, shredded: Brings a slight tanginess and creaminess.
  • Parmesan ½ cup, grated: The savory finisher with a burst of umami.
  • Whole milk 3 cups: Creates a velvety, rich texture in the sauce.
  • Butter 4 tablespoons: Essential for the roux, acts as the sauce’s foundation.
  • Flour 2 tablespoons: Helps thicken up the cheese sauce.
  • Pancetta ½ cup, diced: Adds salty, crispy perfection with each bite.
  • Fresh parsley 2 tablespoons, chopped: For garnish and a pop of freshness.
  • Seasoned breadcrumbs ½ cup: Toasted golden goodness that gives the dish its signature crunch.

Method
 

  1. Chop pancetta into small cubes and place them in a cold frying pan over medium heat. Starting cold helps render the fat evenly. Cook for about six minutes until golden and crispy. Remove with a slotted spoon and set aside. Be sure to drain any excess grease.
  2. While the pancetta is cooling, bring a pot of salted water to a rolling boil. Cook the macaroni according to package instructions, stopping when just al dente. Drain but keep the pasta warm so it blends smoothly with the sauce.
  3. Melt butter in a large saucepan over medium heat. Once melted, sprinkle in flour and whisk constantly until smooth, creating a roux. Gradually add the milk, stirring constantly, and simmer gently. Slowly add shredded mozzarella, fontina, and provolone, stirring until fully melted. Reserve half the parmesan for topping later!
  4. Add the warm pasta to your cheese sauce, making sure each macaroni is coated in creamy goodness. Toss in half of the pancetta for extra flavor. Mix everything together thoroughly.
  5. Preheat your oven to 400°F. Pour the pasta mixture into your baking dish and spread it out evenly. Sprinkle breadcrumbs, the remaining parmesan, and the rest of the pancetta over the top. Bake uncovered for 20 minutes or until the top is golden and bubbly.
  6. Remove from the oven and sprinkle chopped parsley over the mac and cheese for a touch of color and freshness. Serve immediately while it’s gooey and warm!

Notes

  • Toast the Breadcrumbs: Quickly toast breadcrumbs in a dry pan before layering them on top. It adds extra crispiness!
  • Use Warm Pasta: Mixing warm pasta with the cheese sauce helps it blend better and prevents clumping.
  • Balance the Salt: Pancetta and parmesan are both salty, so taste-test the sauce before adding extra salt.
  • Don’t Rush the Roux: Whisk until the flour smell disappears and the roux turns lightly golden for the best foundation.