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Italian mac and cheese mixed with peas and spinach, creamy sauce clinging to ridged pasta, light steam rising, sprinkled Parmesan on top

Italian Mac and Cheese Recipe

A cozy Italian-American mac and cheese made with a quick roux, warm milk, and a blend of mozzarella, provolone, and Parmesan. Short pasta shapes catch the silky sauce, and a golden breadcrumb top adds crunch. Easy, fast, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 people
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta & Sauce Base
  • 12 oz penne elbows, rotini, or rigatoni
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups warm milk whole or 2%
  • 1 ½ tsp Italian seasoning
  • Salt to taste
  • Pinch of red pepper flakes
Cheeses
  • 1 ½ cups freshly grated mozzarella
  • 1 cup freshly grated provolone or use more mozzarella
  • ½ cup freshly grated Parmesan
Optional Mix-ins
  • 1 cup frozen peas or broccoli
  • 1 cup baby spinach
  • 1 cup diced rotisserie chicken cooked turkey, or sausage
  • ½ cup canned diced tomatoes for baked version
Baked Topping (optional)
  • ½ cup breadcrumbs
  • 1 tbsp melted butter
  • Extra mozzarella for the top

Method
 

Boil the Pasta
  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook until al dente (8–11 minutes).
  3. If using peas or broccoli, stir them in during the last 5 minutes.
  4. Reserve 1 cup of pasta water before draining.
Make the Roux
  1. Melt butter in a wide pan over medium heat.
  2. Sprinkle in flour and Italian seasoning.
  3. Whisk for 2 minutes until the mixture smells nutty and the raw flour taste cooks out.
Build the Cheese Sauce
  1. Slowly pour in warm milk while whisking to avoid lumps.
  2. Simmer 3–4 minutes until the sauce thickens and looks glossy.
  3. Remove from the heat.
  4. Add mozzarella, provolone, and Parmesan in small handfuls, stirring until smooth.
  5. Add a pinch of red pepper flakes and taste for salt.
Combine Pasta and Sauce
  1. Add cooked pasta to the sauce.
  2. Pour in a splash of reserved pasta water if needed to loosen the sauce.
  3. Fold everything together so every piece is coated.
  4. Let it rest 1 minute to settle and thicken.
Optional: Make It a Baked Mac and Cheese
  1. Preheat oven to 350°F.
  2. Grease a shallow baking dish.
  3. Spread a thin layer of sauce across the bottom.
  4. Layer half the pasta, add tomatoes if using, then more sauce. Repeat.
  5. Mix breadcrumbs with melted butter and sprinkle on top.
  6. Add extra mozzarella.
  7. Bake covered for 40 minutes, uncover for 10–15 minutes to brown.
  8. Broil 1–2 minutes at the end for a crisp top.

Notes

  • Freshly grated cheese melts smoother than bagged cheese.
  • Warm milk makes the sauce thicken without turning lumpy.
  • Save pasta water — it fixes a sauce that gets too thick.
  • Add proteins or veggies after the sauce is done so they warm gently.
  • Reheat leftovers slowly with a splash of milk to bring back the creaminess.