Macaroni And Cheese Italia Recipes

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ITALIAN MACARONI AND CHEESE



Italian Macaroni and Cheese image

A rich creamy Italian macaroni cheese made the Italian way with a thick cheese fondue. This is a decadent meal that you will savor.

Provided by Kit

Categories     dinner

Time 12m

Number Of Ingredients 6

1 cup Pasta
1/2 cups Heavy Cream
3/4 cup Rocchetta Cheese, cubed
1/3 cup Parmesan
Ground Black Pepper
Optional: top with toasted breadcrumbs

Steps:

  • Bring a pot of salted water to a boil. As soon as the water comes to a boil, add the pasta and stir. While the pasta cooks, prepare the cheese fondue. Heat the cream in a saucepan over medium low heat until it is steaming but not bubbling. Add the rocchetta cheese, and stir until it melts. Keep it steaming hot until the pasta is ready. Undercook the pasta just a little, you want to let it finish cooking right in the cheese fondue. Once the pasta is very very al dente, drain it and add it to the cheese fondue and let it cook in the sauce for 2 minutes. Then add the parmesan, stir, and divide the macaroni and cheese between two bowls. Top with freshly ground black pepper, and toasted breadcrumbs if you like, and serve.

Nutrition Facts : Calories 427 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 418 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

ITALIAN THREE-CHEESE MACARONI



Italian Three-Cheese Macaroni image

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

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

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.

MACARONI 'N' CHEESE ITALIANO



Macaroni 'n' Cheese Italiano image

"I've always liked macaroni and cheese, but my husband prefers macaroni with tomato sauce. So I added spaghetti sauce and mozzarella to give my mac and cheese an Italian flavor," writes Isabelle Wolters of Scituate, Massachusetts.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 17

2 cups uncooked elbow macaroni
3/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
2 teaspoons olive oil
1/2 cup meatless spaghetti sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 cups fat-free milk
1-1/4 cups shredded reduced-fat cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
2 plum tomatoes, seeded and sliced

Steps:

  • Cook pasta according to package directions until cooked but firm. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender. Stir in spaghetti sauce, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain macaroni; stir into sauce. Transfer to a 2-qt. baking dish coated with cooking spray; set aside. , In a saucepan, combine the flour, salt, nutmeg and cayenne. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar and mozzarella cheeses until melted. , Pour over macaroni mixture. Top with Parmesan cheese and tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

ITALIAN HOMESTYLE MACARONI AND CHEESE



Italian Homestyle Macaroni and Cheese image

This is an easy recipe that my great-Aunt Damiana (Nellie)used to make for me when I was a little kid. I found out that her mother used to make it for her family when SHE was a kid! So, this recipe is over 100 years old! The secret to this recipe is mixing the butter and cheese into the macaroni while it is still hot, thus some-what melting the cheese on contact with the macaroni. Also, it is the Fontinella cheese that gives this recipe it's unique taste.

Provided by sloofy

Categories     Cheese

Time 15m

Yield 3 serving(s)

Number Of Ingredients 4

2 cups elbow macaroni
2 cups fontinella cheese, grated
1 1/2 tablespoons butter (not margarine)
1 teaspoon salt

Steps:

  • Add salt to 3 quarts of water and bring to a boil.
  • Once the water comes to a boil, add the elbow macaroni, stirring occasionally.
  • Cook macaroni for about 6-8 minutes, or until desired tenderness. (I prefer al dente').
  • While macaroni is cooking, using a cheese grater, finely grate 2 cups of Fontinella cheese.
  • Pour finished macaroni into a strainer, and strain out all the water.
  • Place butter in the bottom of a medium mixing bowl, and pour macaroni on top of it. Mix until all the macaroni is coated with butter.
  • Finally, gradually mix in the grated Fontinella cheese, mixing together with a fork, until all the macaroni is covered with the now-melted cheese.
  • Enjoy!

Nutrition Facts : Calories 310.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 819.6, Carbohydrate 52.3, Fiber 2.2, Sugar 1.2, Protein 9.2

ITALIAN-STYLE MACARONI AND CHEESE



Italian-style Macaroni and Cheese image

Provided by Sandra Lee

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 package macaroni and cheese mix
2 tablespoons butter
1 cup Italian-style bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
  • Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top.

ITALIAN MAC-N-CHEESE



Italian Mac-n-Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings, plus leftovers

Number Of Ingredients 14

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

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.

SIMPLE MACARONI AND CHEESE



Simple Macaroni and Cheese image

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Provided by g0dluvsugly

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • Fold macaroni into cheese sauce until coated.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g

ITALIAN MACARONI AND CHEESE



Italian Macaroni and Cheese image

How does mac and cheese go Italian? With fresh tomato, mozzarella and ricotta cheeses, and pasta shells instead of elbow macaroni.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 6 servings

Number Of Ingredients 13

5 Tbsp. butter or margarine, divided
3 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
2-1/4 cups milk
8 oz. medium pasta shells, cooked, drained
1 cup POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Pizza Shreds 4 Cheese Blend
1 medium tomato, sliced
1/4 cup dry bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

  • Preheat oven to 350°F. Melt 3 Tbsp. of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook and stir 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes. Pour over shells in large bowl. Add ricotta cheese; mix lightly.
  • Spoon half of the pasta mixture into 2-quart casserole dish; sprinkle with 1-1/2 cups of the pizza shreds. Cover with remaining pasta mixture and pizza shreds; top with tomato slices. Melt remaining 2 Tbsp. butter. Mix with bread crumbs, Parmesan cheese and parsley; sprinkle over tomatoes.
  • Bake 20 to 25 minutes or until heated through.

Nutrition Facts : Calories 530, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 85 mg, Sodium 780 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 8 g, Protein 25 g

ITALIAN STYLE MACARONI AND CHEESE



Italian Style Macaroni and Cheese image

This recipe was given to my mom by a family friend over 30 years ago and has been enjoyed on many holiday occasions or just on an average Sunday dinner. This dish reminds me of wonderful family gatherings around the table where the only thing that surpassed this comfort food was the laughter and love we all shared. I hope you will experience these moments with this dish.

Provided by Lola 3

Categories     One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground pork
1 lb ground beef
1/2 lb pork side ribs (for flavoring)
1 (28 ounce) can of imported Italian plum tomatoes (plain no seasoning)
1 tablespoon tomato paste
1 large red onion
extra virgin olive oil
salt and pepper
1/2 cup romano cheese (no simutlated cheese)
1 (20 ounce) package penne pasta
1/2 cup parmesan cheese (no simulated cheese)
1 (8 ounce) package Velveeta cheese, cubed

Steps:

  • In a large saucepan saute in extra virgin olive oil (1-2tbs) half of large onion until transparent, then add ground pork and beef season with salt and pepper until cooked. Set aside.
  • In another saucepan saute in extra virgin olive oil (1-2tbs) the other half of onion until transparent and then add spareribs and cook for about 10 minutes. Then add whole can of tomatoes, salt and pepper and the tomato puree and cook on medium heat for about an hour-hour and a half. If sauce is evaporating quickly add a bit of water and lower heat. When cooked set aside.
  • In a large pot, bring water to a boil and add the pasta, under cook by a minute. Pasta should be a little firmer than "al dente". Strain.
  • In a baking dish layer beginning with tomato sauce, pasta, ground meat, followed by velveeta cheese and sprinkling of romano and parmesan cheeses. Continue layering until all ingredients are used. Baked in oven at 400 degress until cheese is melted.
  • Stir and serve.

Nutrition Facts : Calories 1379.9, Fat 64.1, SaturatedFat 28.4, Cholesterol 228.6, Sodium 1347.1, Carbohydrate 131.3, Fiber 18.9, Sugar 12, Protein 71.1

ITALIAN STYLE MACARONI AND CHEESE



Italian Style Macaroni and Cheese image

Tomatoes, spinach and a blend of spices give this ultra-cheesy macaroni and cheese its Italian-style appeal.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

2 cups elbow macaroni, cooked
1-1/2 cups 1% milk
3 Tbsp. flour
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese. divided
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1 can (14.5 oz) diced tomatoes, drained
1 pkg. (5 oz.) baby spinach, rinsed
1/4 cup bread crumbs
season to taste

Steps:

  • Preheat oven to 350 degrees. Spray a 1-1/2-qt casserole dish with cooking spray and set aside.
  • Heat large pot over medium heat and add the milk, flour, 1 cup sharp cheddar cheese, Mexican Style cheese, , onion powder, garlic powder and cayenne red pepper and whisk until the cheese begins to melt.
  • Remove from the heat and stir in the pasta, diced tomatoes and spinach and continue to mix until the spinach is wilted.
  • Pour the macaroni and cheese into a 1-1/2-qt. casserole dish. Sprinkle with 1/2 cup sharp cheddar cheese and the breadcrumbs. Bake for 20 minutes or until the cheese is bubbly.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From eatingonadime.com


HOMEMADE STOVETOP MACARONI AND CHEESE RECIPE - AN ITALIAN IN …
2019-05-15 How to make the best Macaroni and Cheese Recipe. Cook the pasta al dent. Start by making a white sauce. In a large pot melt the butter, add flour and whisk until smooth. Add a little salt and pepper. Slowly add the milk, and stir to combine the ingredients to form a smooth sauce. Continue to cook the sauce until it thickens.
From anitalianinmykitchen.com


ITALIAN PASTA SALAD | GREENS & CHOCOLATE
2022-06-14 Chop the cucumber, tomatoes, and red onion, and cut the pepperoni and mozzarella into bite-sized pieces. Once the pasta is cooked, drain it and run it under cool water. In a bowl, combine the pasta with the chopped pepperoni, cheeses, and veggies, and then top with the oregano and Italian dressing. Either serve immediately or refrigerate until ...
From greensnchocolate.com


ITALIAN HOAGIE RECIPE - DELALLO
Directions. Split each roll lengthwise. On the bottom half of each roll, layer the lettuce, meat, cheese and tomatoes. Top with the giardiniera. Place the top half of the roll on top of the sandwich. Serve with red wine vinegar and oregano, or your favorite dressing or condiment.
From delallo.com


ITALIAN MAC AND CHEESE RECIPE - THE SPRUCE EATS
2021-02-03 Preheat the oven to 400 F. Slice off the top of the head of garlic to expose the cloves. Place the garlic in a large baking dish, then drizzle with olive oil, rubbing it lightly all over the bottom of the pan. Place the halved cherry tomatoes, cut side down, around the head of garlic. Roast in the oven for about 30 minutes, or until the garlic ...
From thespruceeats.com


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