Macaroni and Cheese Italia

Indulge in the comforting flavors of Italy with this rich and creamy Macaroni and Cheese Italia! This elevated twist on the classic mac and cheese combines tender elbow macaroni with a velvety sauce made from mozzarella and Parmesan cheeses, then enriched with sun-dried tomatoes and fresh basil for a Mediterranean flair. A hint of garlic, onion, and crushed red pepper adds depth and warmth, while a golden, crispy topping of panko breadcrumbs tossed in olive oil creates the perfect finishing touch. Baked to bubbly perfection in just 20 minutes, this irresistible dish is ideal for weeknight dinners or special gatherings. Serve it as a hearty main course or a delightful side—either way, it's Italian-inspired comfort food at its finest!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2.5 cups whole milk
• 0.5 cup heavy cream
• 1.5 cups mozzarella cheese, shredded
• 0.75 cup Parmesan cheese, grated
• 0.5 cup sun-dried tomatoes, chopped
• 0.25 cup basil leaves, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp crushed red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 0.75 cup panko breadcrumbs
• 2 tbsp extra virgin olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil, and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 3

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.

Step 4

Gradually pour in the milk and heavy cream, whisking constantly to ensure no lumps form. Cook for 5-6 minutes, stirring occasionally, until the sauce starts to thicken.

Step 5

Reduce the heat to low and stir in the mozzarella cheese and Parmesan cheese. Mix until the cheeses have fully melted and the sauce is smooth.

Step 6

Add the garlic powder, onion powder, red pepper flakes, salt, and black pepper to the sauce. Stir well to combine.

Step 7

Remove the sauce from heat and gently fold in the cooked macaroni, sun-dried tomatoes, and chopped basil until everything is evenly coated with the cheese sauce.

Step 8

Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.

Step 9

In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.

Step 11

Remove from the oven, let it cool for a few minutes, and serve warm. Garnish with additional chopped basil if desired.

Nutrition Facts

Serving size	1572.5 grams (1572.5g)

Amount per serving	% Daily Value*
Calories	3914

Total Fat 198.30g	254%
Saturated Fat 100.60g	503%
Polyunsaturated Fat 0.70g
Cholesterol 509mg	170%
Sodium 5472mg	238%
Total Carbohydrate 378.40g	138%
Dietary Fiber 21.30g	76%
Total Sugars 67.30g
Protein 146.30g	293%

Vitamin D 268IU	1342%
Calcium 2913mg	224%
Iron 23mg	126%
Potassium 3110mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 15.1%

Carbs: 39.0%