Simple Mac & Cheese Recipe, Italian Style is a go-to recipe around here. With just 7 ingredients and 15 minutes, you can have this fantastic dinner on the table. It is the ultimate leftover and weeknight dinner helper.
An absolute family favorite, I have been making this homemade Italian style mac and cheese for over 8 years.
I originally shared this recipe with you when we first started our site and now (6 years later) have prepared it several dozen more times.
I have a lot of tips to add to the recipe so make sure you check out my notes on the recipe.
Homemade Italian Mac and Cheese
This stove-top macaroni and cheese is loaded with ooey-gooey cheese and Italian spices.
Obviously, it is something we have eaten so many times that I don't need a recipe and I use this one as a base to create many different dinners.
Y'all ask so often what I fix when I don't have anything planned. Well, this happens more times than not so I have become a master at re-imagining leftovers.
I guess I got that from my mom. She was a whiz at transforming leftovers into a whole new dinner.
This recipe is the perfect last-minute meal. It calls for ingredients that you have on hand all the time and then just add in whatever leftovers your fridge holds and it becomes dinner.
Precooked sausage, kielbasa, leftover chicken, beef or turkey from Thanksgiving along with some leftover veggies added at the end, or frozen peas (added with the pasta) and you have yourself a fantastic two pot meal in under 20 minutes!!!
Check the notes for more fantastic suggestions.
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Helpful Tips to make Super Simple Mac & Cheese Italian Style:
- I do not use pre-shredded cheese as much as I used to. Now I use 4 ounces mozzarella and 4 ounces provolone (or 8 ounces mozzarella). I shred them and add them to the recipe in place of the cheese blend.
- From time-to-time, I will add a little Romano, Asiago or Fontina into the mix. It depends on what I have in the house. But the essential part is to use at least 4 ounces of mozzarella in your blend.
- Veggie ideas: When there are about 5-6 minutes left on your pasta cook time add 2 cups frozen peas or frozen broccoli (cover the pot to help it come back to a boil more quickly and remove the cover once boiling again).
- They will be done at the same time the pasta is done and it will combine to make an incredible dinner. Another vegetable option is to stir in 3 cups fresh baby spinach, once the pasta and cheese sauce has been fully combined (at the end). It will be just wilted perfectly when it is time to serve.
- Protein ideas: After you have drained your cooked pasta, add it back to the pan and add chopped leftover turkey, chicken or rotisserie chicken to the hot pasta. Then pour the sauce over top.
- The heat from the pasta and the cheese sauce will warm the meat through and it will be ready to serve when the mac and cheese is ready. I have also used leftover ground beef, burgers, rinsed and drained beans (navy, kidney or pinto are our favorites).
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite mac and cheese recipes:
Jack Daniel's Mac and Cheese
Beer Bacon Mac and Cheese
20 Minute Cheese Lovers Mac and Cheese with Broccoli
Slow Cooker Triple Cheesy Mac and Cheese
Want to see how easy this Super Simple Mac and Cheese Italian Style recipe is? Watch the video!
Yield: 6
Super Simple Mac & Cheese Italian Style
Super Simple Mac & Cheese Italian Style is a go to recipe around here. With just 7 ingredients and 15 minutes you can have this fantastic dinner on the table. It is the ultimate left-over and weeknight dinner helper.
prep time: 5 MINScook time: 10 MINStotal time: 15 mins
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (2% is good too)
- 1 pound dry mini penne pasta
- 8 ounces of Italian blend shredded cheese (*see below to make your own blend)
- 1/3 cup fresh grated Parmesan cheese
- 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning)
Instructions
- Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
- Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
- Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
- Serve and enjoy!
DONNA'S NOTES
- I do not use pre-shredded cheese as much as I used to. Now I use 4 ounces mozzarella and 4 ounces provolone (or 8 ounces mozzarella). I shred them and add them to the recipe in place of the cheese blend. From time-to-time I will add a little Romano, Asiago or Fontina into the mix. It depends on what I have in the house. But the essential part is to use at least 4 ounces of mozzarella in your blend.
- Veggie ideas: When there is about 5-6 minutes left on your pasta cook time add 2 cups frozen peas or frozen broccoli (cover the pot to help it come back to a boil more quickly and remove the cover once boiling again). They will be done the same time the pasta is done and it will combine to make an incredible dinner. Another vegetable option is to stir in 3 cups fresh baby spinach, once the pasta and cheese sauce have been fully combined (at the end). It will be just wilted perfectly when it is time to serve.
- Protein ideas: After you have drained your cooked pasta, add it back to the pan and add chopped leftover turkey, chicken or rotisserie chicken to the hot pasta. Then pour the sauce over top. The heat from the pasta and the cheese sauce will warm the meat through and it will be ready to serve when the mac and cheese is ready. I have also used leftover ground beef, burgers, rinsed and drained beans (navy, kidney or pinto are our favorites).
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