Italian Macaroni And Cheese Recipes

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ITALIAN THREE-CHEESE MACARONI

My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings (1 cup each).

Number Of Ingredients 13



Italian Three-Cheese Macaroni image

Steps:

  • Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.

4 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
4 cups 2% milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

ITALIAN MAC-N-CHEESE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, plus leftovers

Number Of Ingredients 14



Italian Mac-n-Cheese image

Steps:

  • Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
  • In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
  • Preheat broiler to high.
  • To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
  • Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

ITALIAN MACARONI AND CHEESE

I never thought to add crushed tomatoes into macaroni, but it's delicious. The original recipe called for ham, but I made it with chicken and I want to try sweet or hot Italian sausage next! Bon Appetit!

Provided by SaladMaster

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12



Italian Macaroni and Cheese image

Steps:

  • Preheat your oven to 350°F; grease a casserole.
  • Heat a saucepan on medium-high and fill it with water. When boiling add the macaroni and cook 5-7 minutes. Stir taste for doneness. Drain and set aside.
  • In a saucepan heat butter until foamy on medium-high heat. Add the flour and whisk until it's golden. Slowly pour in the milk and whisk until slightly thickened. Reduce temperature to a simmer as you whisk.
  • Stir in all but 1/4cup of the cheese and remove the pan from the heat. The sauce will be sort of loose.
  • Fold in the noodles and chicken. add the tomatoes and a bit of the juice. Taste and adjust seasonings by adding salt, pepper, and some paprika. Stir well then transfer to the casserole.
  • If the mixture seems thick and gluey add more tomato juice. top with 1/4 cup cheese and the breadcrumbs. bake for 25 minutes until bubbly and brown.

Nutrition Facts : Calories 404.6, Fat 15.4, SaturatedFat 8.4, Cholesterol 60.5, Sodium 471.3, Carbohydrate 42.9, Fiber 1.9, Sugar 2.5, Protein 22.9

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup grated cheese (I used a mix of an Italian blend and Colby Jack)
1 1/2 cups uncooked macaroni
1 cup cubed cooked chicken, seasoned with
salt and pepper
1/2 cup canned Italian-style tomatoes (reserve juices)
1/4 cup Italian style breadcrumbs
salt
pepper
paprika

ITALIAN BAKED PASTA

Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce.

Provided by Arlene Cummings

Categories     Entree

Time 1h20m

Yield 10

Number Of Ingredients 5



Italian Baked Pasta image

Steps:

  • Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
  • Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
  • Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
4 cups marinara sauce (homemade or purchased)
1/2 cup grated Parmesan or Romano cheese
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese (8 oz)

ITALIAN MACARONI AND CHEESE

Another super-easy one that kids LOVE! They think it's cool to eat red and white mac and cheese. If you don't want to eat a raw egg simply add a little more milk.

Provided by firefly68

Categories     Pasta Shells

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Italian Macaroni and Cheese image

Steps:

  • Cook pasta in salted water.
  • In a bowl big enough to hold everything, mix cheese with egg, salt, pepper, and enough milk to make it gloppy. Add well-drained cooked pasta and mix gently with a lifting motion to avoid mushiness.
  • Serve with sauce poured over and a sprinkling of freshly grated parmesan, asiago, or pecorino cheese if desired. It doesn't get much easier than this!

Nutrition Facts : Calories 476.8, Fat 19.4, SaturatedFat 11.2, Cholesterol 117.7, Sodium 281.4, Carbohydrate 50.6, Fiber 1.9, Sugar 4.2, Protein 24

1/2 lb pasta in a fun shape like medium pasta shell, spirals, wheels, etc. Something the cheese will cling to
1 pint ricotta cheese
1 egg
1/4 cup milk
salt and pepper
1/2 cup spaghetti sauce

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