Macaroni N Cheese Italiano Recipes

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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

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-STYLE MACARONI AND CHEESE



Italian-style Macaroni and Cheese image

Provided by Sandra Lee

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.

HOMEMADE MACARONI AND CHEESE



Homemade Macaroni and Cheese image

Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1/2 pound dried elbow macaroni
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup finely grated Italian fontina cheese
2/3 cup finely grated Gruyere cheese
1 2/3 cups finely grated extra-sharp white Cheddar cheese
1/2 cup finely grated Parmigiano-Reggiano cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
Pinch of white pepper

Steps:

  • Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer's instructions. Transfer to a colander, rinse under cold running water, and drain well.
  • Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
  • Add fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
  • Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.

MACARONI 'N' CHEESE ITALIANO



Macaroni 'n' Cheese Italiano image

Spaghetti sauce and mozzarella give this mac and cheese dish an Italian flavor. Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1 vegetable, 1/2 fat. This recipe is from Isabelle Wolters. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keepin.

Provided by internetnut

Categories     Weeknight

Time 40m

Yield 6 serving(s)

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 nonfat 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:

  • Prepare 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-quart baking dish coated with nonstick 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 250.9, Fat 5.8, SaturatedFat 2.6, Cholesterol 15.2, Sodium 385.8, Carbohydrate 36, Fiber 2, Sugar 6.7, Protein 13.3

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Top Asked Questions

How to make the best macaroni and cheese recipe?
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.
What is Italian Mac and cheese?
An Italian style of the famous baked macaroni and cheese and made with very tasty flavor of Italian cheeses coated with a nice gratin. You might like this authentic Italian version so to make a change to your classic Mac and Cheese. The recipe is followed with step-by-step pics...
How do you cook pre cooked macaroni?
Cook the macaroni for about 10 minutes or until slightly al dente. Drain the macaroni in a colander, keeping 60 ml (1/4 cup) of the cooking water. Put the macaroni back in the same pan and add the reserved cooking water, béchamel sauce, cheddar, and cheese spread. Cook gently, stirring until the cheese has melted.
How much cheese do you put on macaroni noodles?
Remove from heat and stir in 1 cup shredded cheese, stirring just until melted. Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish.

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