Macaroni N Cheese Italiano 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

CLASSIC BAKED MACARONI AND CHEESE

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories     dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14



Classic Baked Macaroni and Cheese image

Steps:

  • Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
  • Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
  • Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
  • Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
  • Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
  • Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

MACARONI 'N' CHEESE ITALIANO

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



Macaroni 'n' Cheese Italiano image

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

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

LAYERED MAC 'N CHEESE ITALIANO

This recipe is amazing!!!!!!!!!!Total comfort food. I found it in a "sensible Pasta recipes" booklet. This is definitely being added to my "favorites list". And quick and easy to boot!

Provided by crazycookinmama

Categories     One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10



Layered Mac 'n Cheese Italiano image

Steps:

  • In small saucepan over medium heat, whisk together ricotta cheese, light cream cheese, broth, parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently.
  • DO NOT BOIL.
  • Heat oven to 375°F.
  • Meanwhile, cook pasta according to package directions; drain.
  • Heat spaghetti sauce.
  • Toss hot pasta and ricotta sauce; spread into 13x9x2 inch baking dish.
  • Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese.
  • Bake, uncovered, 10 minutes or until cheese melts.

Nutrition Facts : Calories 238.9, Fat 6.7, SaturatedFat 3.1, Cholesterol 16.1, Sodium 563.5, Carbohydrate 33, Fiber 1.4, Sugar 7.5, Protein 11.1

1 3/4 cups fat-free ricotta cheese or 1 3/4 cups part-skim ricotta cheese
0.5 (4 ounce) package light cream cheese, cubed
3/4 cup regular chicken broth
2 tablespoons grated parmesan cheese
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
3 cups elbow macaroni, uncooked
3 cups spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese

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