Recipes › Pasta › Italian Macaroni and Cheese Recipe

Italian Macaroni and Cheese Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired macaroni and cheese combines tender pasta with a creamy, rich sauce enriched with Parmigiano-Reggiano, pecorino, and a touch of nutmeg. Unlike its American counterpart, this version relies on a béchamel base and quality Italian cheeses for an authentic, sophisticated flavor. It's comfort food elevated with Mediterranean ingredients.

Ingredients

• 400g (14 oz) elbow macaroni or ditalini pasta
• 50g (3.5 tablespoons) unsalted butter
• 40g (⅓ cup) all-purpose flour
• 500ml (2 cups) whole milk, warmed
• 150g (5.3 oz) Parmigiano-Reggiano cheese, finely grated
• 100g (3.5 oz) pecorino romano cheese, finely grated
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 30g (1 oz) Italian breadcrumbs (pangrattato)
• 15ml (1 tablespoon) extra virgin olive oil
• 2 cloves garlic, minced

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until just al dente, approximately 2 minutes less than the package instructions. Drain and set aside, reserving 120ml (½ cup) of pasta water.

2. In a medium saucepan, melt the butter over medium heat until it foams slightly. Add the flour all at once, stirring constantly with a wooden spoon to form a smooth paste (roux). Cook for 2-3 minutes, stirring frequently, until the raw flour smell disappears.

3. Gradually pour the warm milk into the roux while whisking continuously to prevent lumps from forming. Continue whisking until the sauce becomes smooth and begins to thicken, approximately 5-7 minutes over medium heat.

4. Remove the béchamel from heat. Stir in the grated Parmigiano-Reggiano and pecorino romano cheeses, nutmeg, salt, and black pepper. Whisk until the cheeses melt completely and the sauce is silky.

5. Add the drained pasta to the cheese sauce, folding gently with a rubber spatula to coat evenly. If the mixture seems too thick, add reserved pasta water 30ml (2 tablespoons) at a time until you reach a creamy consistency.

6. Transfer the macaroni and cheese to a baking dish. In a small bowl, combine the breadcrumbs, minced garlic, and olive oil. Sprinkle this mixture evenly over the top of the pasta.

7. Place under a preheated broiler for 3-4 minutes, watching carefully, until the breadcrumb topping turns golden brown and crispy. Alternatively, bake at 180°C (350°F) for 12-15 minutes until lightly browned.

8. Let rest for 3-4 minutes before serving. This allows the sauce to set slightly and makes serving easier.

Substitutions

• For a dairy-free version, replace butter with olive oil, use unsweetened oat or cashew milk, and substitute cheeses with nutritional yeast (60g) mixed with vegan Parmigiano substitute
• For gluten-free, use gluten-free pasta and replace all-purpose flour with cornstarch or gluten-free flour in equal amounts
• For a lighter version, reduce butter to 30g and use half-fat milk or add 120ml (½ cup) vegetable broth to lighten the sauce
• Substitute pecorino romano with Grana Padano for a slightly milder, less salty flavor

Tips

• Warming the milk before adding to the roux prevents lumps and creates a smoother sauce more quickly
• Do not overcook the pasta initially—it will continue cooking when combined with the warm sauce and under the broiler
• For extra richness, add a small pinch of cayenne pepper or a tablespoon of fresh breadcrumbs mixed with grated cheese to the topping before broiling

While macaroni and cheese is often associated with American cuisine, creamy pasta dishes have deep roots in Italian cooking, particularly in Naples and Sicily. This Italian version honors the tradition of pasta with rich cheese sauces like cacio e pepe, using authentic Italian cheeses and béchamel technique adapted from French culinary influence on Italian regional cuisine.

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