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Italian Mac and Cheese

Creamy Italian Mac and Cheese with Crispy Parmesan Breadcrumbs Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb rigatoni
  • 3 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 2 cups whole milk, warmed
  • 4 oz cream cheese, softened
  • 4 oz mascarpone cheese
  • 8 oz fontina cheese, shredded (about 2 cups)
  • 8 oz low-moisture mozzarella, shredded (about 2 cups)
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of ground nutmeg
  • 1/2 cup panko breadcrumbs
  • 2 tbsp grated Parmesan cheese (for topping)
  • 1 tbsp olive oil
  • Fresh basil leaves, torn

Method
 

  1. Preheat oven to 375°F (190°C). Cook rigatoni in salted boiling water until just shy of al dente, about 8 minutes. Drain. While pasta cooks, stir together panko, 2 tbsp parmesan, and olive oil.
  2. Melt butter in a large skillet over medium heat. Add garlic and cook 1 minute. Whisk in warmed milk, cream cheese, and mascarpone until smooth. Reduce heat to low and gradually stir in fontina and mozzarella until melted. Stir in 1/4 cup parmesan, salt, pepper, and nutmeg.
  3. Fold drained pasta into the sauce until coated. Transfer to a buttered 9x13 baking dish and spread evenly. Sprinkle the breadcrumb mixture on top.
  4. Bake for 20 to 25 minutes until bubbling and golden. Cool 5 minutes, then garnish with torn basil and extra parmesan. Serve warm.

Notes

Shredding the cheese yourself makes the sauce silkier and avoids the powdery coating on pre-shredded bags. Taste the sauce before adding the pasta; you may want a little extra salt depending on the saltiness of your cheese.