Italian Stye Mac and Cheese
Apr 8, 2021 21:43:01 GMT -5
Post by PurplePuppy on Apr 8, 2021 21:43:01 GMT -5
ITALIAN STYLE MAC AND CHEESE
4.6 from 22 votes
Prep: 10 mins Cook: 18 mins Total: 28 mins Author: Joanna Cismaru Serves: 6
INGREDIENTS
▢1 lb penne
▢¼ cup butter unsalted
▢¼ cup all-purpose flour
▢1 tbsp Italian seasoning
▢2 cups milk
▢3 cups cheese shredded, such as mozzarella, provolone
▢1 cup Parmesan cheese freshly grated
▢½ tsp red pepper flakes
US CUSTOMARY – METRIC
INSTRUCTIONS
Cook Pasta: Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Drain, rinse with cold water and set aside.
Make Sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and Italian seasoning and whisk. Cook for 2 minutes while whisking continuously.
Finish Sauce: Add the milk and whisk until it thickens. Stir in the cheeses and whisk until well combined and smooth.
Add Pasta: Add the penne to the pot and toss well making sure the pasta is fully covered in sauce.
Garnish & Serve: Garnish with red pepper flakes and serve.
RECIPE NOTES
Use different variations of cheese to make this recipe to your liking
Play around with seasonings and spices. Most people have different palates, so season to your liking!
Add chicken to the mac and cheese for extra protein.
Don’t overcook your noodles! Cook to al dente so they don’t become too soft and squishy.
Transfer your leftover Italian mac and cheese to an airtight container and keep in the fridge for 2-3 days.
This recipe is best enjoyed fresh, but you can absolutely freeze it for future dinners. It will last up to 6 months stored in an airtight container. Keep in mind after cooked pasta freezes and thaws, it will become a bit softer in texture.
link
4.6 from 22 votes
Prep: 10 mins Cook: 18 mins Total: 28 mins Author: Joanna Cismaru Serves: 6
INGREDIENTS
▢1 lb penne
▢¼ cup butter unsalted
▢¼ cup all-purpose flour
▢1 tbsp Italian seasoning
▢2 cups milk
▢3 cups cheese shredded, such as mozzarella, provolone
▢1 cup Parmesan cheese freshly grated
▢½ tsp red pepper flakes
US CUSTOMARY – METRIC
INSTRUCTIONS
Cook Pasta: Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Drain, rinse with cold water and set aside.
Make Sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and Italian seasoning and whisk. Cook for 2 minutes while whisking continuously.
Finish Sauce: Add the milk and whisk until it thickens. Stir in the cheeses and whisk until well combined and smooth.
Add Pasta: Add the penne to the pot and toss well making sure the pasta is fully covered in sauce.
Garnish & Serve: Garnish with red pepper flakes and serve.
RECIPE NOTES
Use different variations of cheese to make this recipe to your liking
Play around with seasonings and spices. Most people have different palates, so season to your liking!
Add chicken to the mac and cheese for extra protein.
Don’t overcook your noodles! Cook to al dente so they don’t become too soft and squishy.
Transfer your leftover Italian mac and cheese to an airtight container and keep in the fridge for 2-3 days.
This recipe is best enjoyed fresh, but you can absolutely freeze it for future dinners. It will last up to 6 months stored in an airtight container. Keep in mind after cooked pasta freezes and thaws, it will become a bit softer in texture.
link