Description
This Italian Macaroni and Cheese is a flavorful twist on the classic comfort food. It features a creamy cheese sauce with Italian herbs and a hint of white wine, baked to perfection with a blend of mozzarella, Monterey Jack, and Parmesan cheeses.
Ingredients
Units
Scale
- 12 ounces elbow macaroni
- 6 tablespoons butter
- 1/3 cup all-purpose flour
- 2 1/2 cups milk
- 3/4 cup white wine
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 12 ounces mozzarella cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, shredded
- Fresh basil for garnish
Instructions
- Preheat and cook pasta: Preheat oven to 400°F (200°C). Cook macaroni in boiling salted water until al dente. Drain and set aside.
- Make sauce: Melt butter in a Dutch oven over medium heat. Add flour and cook for 2 minutes, whisking constantly. Gradually whisk in milk until smooth. Bring to a simmer, then slowly whisk in white wine.
- Add seasonings and cheese: Add mustard, salt, garlic powder, pepper, oregano, and basil. Whisk to combine. Gradually add cheeses, whisking until melted and smooth.
- Combine and bake: Stir in cooked macaroni. Pour mixture into a greased 13×9 inch baking dish. Bake for 15-20 minutes, or until bubbly and browned.
- Serve: Serve hot, garnished with fresh basil.
Notes
- For a richer flavor, use whole milk or a combination of milk and cream.
- If you don’t have white wine, you can substitute with chicken broth or vegetable broth.
- You can use different types of pasta, such as penne or rotini.
Nutrition
- Serving Size: 1 Serving
- Calories: 490kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
