Description
This classic Italian Macaroni and Cheese recipe combines elbow macaroni with a creamy, cheesy sauce infused with white wine and aromatic Italian herbs, then baked to a bubbly, golden perfection. Perfect as a comforting main dish or a hearty side, it offers a delicious twist on traditional mac and cheese with layers of mozzarella, Monterey Jack, and Parmesan cheeses.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni
Sauce
- 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
Cheese
- 12 ounces mozzarella cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, shredded
Garnish
- Fresh basil for garnish
Instructions
- Preheat oven and cook pasta: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until it is al dente, about 8-10 minutes. Drain the pasta and set it aside.
- Make the roux and sauce base: In a Dutch oven or large heavy-bottomed pot, melt the butter over medium heat. Once melted, add the flour and cook for about 2 minutes, whisking constantly to form a smooth roux without any lumps.
- Add milk and wine: Gradually whisk in the milk until the mixture is smooth. Bring this to a gentle simmer, then slowly whisk in the white wine, continuing to stir until fully combined and the sauce thickens slightly.
- Add seasonings and cheeses: Stir in the ground mustard, salt, garlic powder, black pepper, dried oregano, and dried basil. Whisk to evenly combine all the seasonings. Gradually add the shredded mozzarella, Monterey Jack, and Parmesan cheeses, whisking continuously until all the cheese has melted into a smooth, creamy sauce.
- Combine pasta and sauce: Stir the cooked elbow macaroni into the cheese sauce until the pasta is thoroughly coated.
- Bake the casserole: Lightly grease a 13×9 inch baking dish with butter or non-stick spray. Pour the macaroni and cheese mixture into the dish and spread it out evenly. Bake the casserole in the preheated oven for 15 to 20 minutes or until the top is bubbly and lightly browned.
- Garnish and serve: Remove from the oven and let the dish sit for a few minutes. Garnish with fresh basil leaves before serving hot.
Notes
- Cooking the flour and butter mixture (roux) properly is crucial for a smooth cheese sauce; don’t rush this step.
- Use freshly grated cheeses for the best melting and flavor results.
- Adjust seasoning to taste – consider adding a pinch of nutmeg for extra warmth if desired.
- White wine adds depth to the cheese sauce, but you can substitute with extra milk or chicken broth if preferred.
- For a crispier topping, sprinkle additional Parmesan on top before baking.
- If you want to prep ahead, you can assemble the dish and refrigerate it, then bake directly from cold, adding extra baking time as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
