Recipes › Pasta › Italian Baked Macaroni Recipe

Italian Baked Macaroni Recipe

Recipe by Pedro M. A. Neves

This Italian Baked Macaroni is a rustic, comforting pasta dish baked until golden with a creamy béchamel sauce, melted cheese, and fresh herbs. Inspired by traditional Italian comfort food, it combines tender pasta with a rich, savory sauce and a crispy breadcrumb topping. This one-dish meal is perfect for family dinners and can be prepared ahead of time.

Ingredients

• 400g (14 oz) macaroni pasta
• 50g (3.5 tablespoons) butter
• 50g (1/3 cup) all-purpose flour
• 500ml (2 cups) whole milk
• 150g (1.2 cups) grated Parmigiano-Reggiano cheese
• 100g (3.5 oz) fresh mozzarella, diced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 30g (1/3 cup) Italian breadcrumbs
• 2 tablespoons grated Pecorino Romano cheese
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 190°C (375°F). Bring a large pot of salted water to a boil and cook the macaroni pasta for 2 minutes less than the package directs, until just barely al dente. Drain and set aside.

2. In a large saucepan, melt 50g butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly.

3. Sprinkle the flour over the butter and stir continuously for 2 minutes to create a blonde roux, cooking out the raw flour taste without browning.

4. Gradually pour in the milk while whisking constantly to prevent lumps. Continue whisking over medium heat for 5-7 minutes until the sauce thickens and coats the back of a spoon.

5. Remove from heat and stir in 150g Parmigiano-Reggiano cheese, salt, pepper, and nutmeg until fully melted and combined. Gently fold in the diced mozzarella.

6. Add the cooked macaroni to the cheese sauce and fold gently until every piece is well coated. Transfer the mixture to a buttered 2-liter (8-cup) baking dish, spreading evenly.

7. In a small bowl, combine the Italian breadcrumbs, Pecorino Romano cheese, and chopped parsley. Drizzle with olive oil and mix until the breadcrumbs are moist and golden.

8. Sprinkle the breadcrumb mixture evenly over the top of the macaroni. Bake in the preheated oven for 25-30 minutes until the top is golden brown and crispy and the edges bubble slightly.

9. Remove from the oven and let rest for 5 minutes before serving, allowing the sauce to set slightly.

Substitutions

• Use lactose-free milk and dairy-free cheese for a lactose-free version, though texture will be slightly different
• Substitute half the regular breadcrumbs with panko breadcrumbs for extra crunch
• Use whole wheat pasta for a fiber-rich alternative to regular macaroni
• Replace fresh mozzarella with smoked mozzarella for a deeper flavor profile

Tips

• Cook the pasta 2 minutes under al dente since it will continue cooking in the oven; this prevents mushy pasta
• Make the béchamel sauce on medium heat and whisk constantly to avoid lumps and ensure smooth consistency
• The dish can be assembled completely 4 hours ahead, covered, and refrigerated; add 5-10 minutes to baking time if baking from cold
• Let the baked macaroni rest for 5 minutes after baking so the sauce sets and it slices cleanly when serving

Italian baked pasta dishes like this draw from the tradition of cucina povera, peasant cooking that transforms simple pantry staples into hearty, satisfying meals. This preparation reflects regional comfort food across Italy, particularly in southern regions where baked pasta dishes are cherished family staples.

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