Description
This Italian Mac and Cheese combines tender penne pasta with a creamy, cheesy sauce made from a blend of mozzarella, provolone, and Parmesan cheeses, infused with Italian seasoning and a hint of red pepper flakes for a subtle spicy kick. A delicious twist on the classic comfort dish, perfect for a cozy dinner.
Ingredients
Scale
Pasta
- 1 pound penne
Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 2 cups milk
- 3 cups shredded cheese (such as mozzarella, provolone, or a mix)
- 1 cup Parmesan cheese, freshly grated
- 1/2 teaspoon red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain the pasta, rinse briefly with cold water to stop the cooking process, and set aside.
- Make Sauce: In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Add the all-purpose flour and Italian seasoning; whisk continuously for about 2 minutes to cook out the raw flour flavor and create a roux base.
- Finish Sauce: Slowly pour in the milk while whisking to avoid lumps. Continue whisking until the sauce thickens, about 3-4 minutes. Stir in the shredded cheese mixture and freshly grated Parmesan until fully melted, resulting in a creamy, smooth sauce.
- Add Pasta: Add the drained penne to the cheese sauce and toss well to coat all pasta evenly. Cook together for another minute, allowing the pasta to absorb some sauce flavor.
- Garnish & Serve: Transfer the mac and cheese to a serving bowl or plate. Sprinkle with red pepper flakes on top and serve hot.
Notes
- For extra richness, substitute half of the milk with heavy cream.
- Use freshly grated Parmesan for better flavor and texture.
- Adjust red pepper flakes to taste depending on your spice preference.
- Do not overcook the pasta during boiling; al dente texture holds better in the sauce.
