Italian Mac and Cheese

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Servings: 6-8

Ingredients:

• 1 lb. elbow macaroni
• 4 tbsp. unsalted butter
• 4 tbsp. all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. nutmeg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup shredded provolone cheese
• 1/2 cup diced tomatoes (optional)
• 1/4 cup chopped fresh basil (optional)

Steps to Cook:

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a roux.
4. Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
5. Remove the saucepan from the heat and stir in the salt, black pepper, and nutmeg.
6. Add the cooked macaroni, mozzarella, Parmesan, and provolone cheeses to the sauce. Stir until the cheeses are melted and the mixture is well combined.
7. Transfer the mac and cheese to a 9x13 inch baking dish.
8. If desired, top the mac and cheese with diced tomatoes and chopped fresh basil.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
10. Remove the baked mac and cheese from the oven and let it rest for 10 minutes before serving.

Cook’s Note:

• For an extra creamy texture, you can use a combination of different cheeses, such as cheddar, Gruyère, or Fontina.
• To add a crunchy topping, sprinkle the mac and cheese with breadcrumbs or crushed crackers before baking.
• For a spicier version, add a pinch of red pepper flakes or a diced jalapeño to the cheese sauce.
• You can also add cooked Italian sausage, diced ham, or sautéed mushrooms to the mac and cheese for a heartier meal.
• Leftover mac and cheese can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
• This recipe can be easily doubled or tripled to feed a larger crowd.

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