Italian Baked Macaroni and Cheese
This version of baked macaroni and cheese is made with an Italian blend of cheeses- Provolone, Romano, Fontina, Asiago & Parmesan and a creamy Bechamel sauce.
Servings 12
Calories 413cal
Ingredients
- 16 oz elbow macaroni
- 1/2 cup butter one stick
- 1/2 cup flour
- 8 oz Fontina cheese cut into one inch cubes
- 8 oz Italian 6 blend shredded cheese contains: Fontina, Mozzarella, Provolone, Romano, Asiago & Parmesan cheeses
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 1/4 tsp garlic powder
- 1/4 cup Italian style bread crumbs optional
- salt and pepper to taste
Instructions
- First, preheat oven to 350F.
- Then, cook elbow macaroni according to package directions except reduce cooking time by 1 minute. Set a timer and do not overcook the pasta.
Italian Cheese Sauce
- Meanwhile, in a large sauce pan on med/high heat, add butter and cook until nearly melted. Add flour and stir to make a roux.
- Then, immediately add milk, a little at a time, while stirring roux (butter/flour) mixture. Continue to stir and let cook until it thickens, about 5 minutes.
- Next, add cheeses, salt, pepper and stir until well combined. Turn off heat and let stand until pasta is done cooking.
- Then, return pasta back to the pot in which it was cooked and stir in Italian cheese sauce.
- Next, oil spray a 13 x 9 x 3 inch baking dish. Add the pasta and cheese sauce to the baking dish and sprinkle the bread crumbs on top.
- Last, bake at 350F for 30 minutes.
Notes
Store leftovers in the refrigerator for up to three days or freeze for up to six months.
Nutrition
Calories: 413cal | Carbohydrates: 38g | Protein: 18g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 462mg | Potassium: 197mg | Fiber: 1g | Sugar: 4g | Vitamin A: 516IU | Calcium: 351mg | Iron: 1mg