If you are craving a comforting dish that brings together the creamy goodness of classic macaroni and cheese with a delightful Italian twist, this Italian Macaroni and Cheese with White Wine and Fresh Basil Recipe is just what your kitchen needs. It balances the rich melted cheeses with the subtle fruity acidity of white wine and the fresh, herbal brightness of basil, making every bite a celebration of flavors. Whether for a cozy family dinner or an impressive gathering, this recipe is easy to follow and delivers a luscious, crowd-pleasing meal that warms the soul.
Ingredients You’ll Need
This recipe uses simple, well-selected ingredients that work beautifully together to create a dish rich in flavor, creamy in texture, and inviting in aroma. Each component, from the sharp cheeses to the fragrant fresh basil, plays an essential role in building layers of taste and color.
- Elbow macaroni, 12 ounces: The perfect pasta shape to hold onto the cheesy sauce for each bite.
- Butter, 6 tablespoons: Adds richness and helps create a smooth roux base for the cheese sauce.
- All-purpose flour, 1/3 cup: Thickens the sauce to a luscious, creamy consistency.
- Milk, 2 1/2 cups: Provides the creamy liquid foundation for the cheese sauce.
- White wine, 3/4 cup: Introduces a subtle acidity and fruity notes that elevate the entire dish.
- Ground mustard, 1 teaspoon: Enhances the cheese flavors with a mild tangy zip.
- Salt, 1 teaspoon: Essential to balance and highlight all the other flavors.
- Garlic powder, 1 teaspoon: Adds depth and a touch of savory warmth.
- Black pepper, 1/2 teaspoon: Brings a gentle heat to enhance the overall profile.
- Dried oregano, 1/2 teaspoon: Delivers a classic Mediterranean herb note that complements basil beautifully.
- Dried basil, 1/2 teaspoon: Supports fresh basil’s herbal brightness for a well-rounded taste.
- Mozzarella cheese, 12 ounces shredded: Melts smoothly for that iconic ooey-gooey texture.
- Monterey Jack cheese, 8 ounces shredded: Adds creaminess and a mild nutty flavor.
- Parmesan cheese, 1 cup shredded: Offers a sharp, salty punch to cut through the richness.
- Fresh basil for garnish: Adds a pop of color and fresh, aromatic flavor at the end.
How to Make Italian Macaroni and Cheese with White Wine and Fresh Basil Recipe
Step 1: Preheat and Cook Pasta
Start by preheating your oven to 400°F (200°C), which will get everything ready for baking the dish later. Next, bring a large pot of salted water to a boil and cook the elbow macaroni until al dente—meaning it’s tender but still has a little bite. This texture helps the pasta hold up beautifully during baking without getting mushy. Once perfect, drain the pasta and set it aside while you prepare the luscious sauce.
Step 2: Make the Sauce
In a Dutch oven or heavy saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for about two minutes to create a smooth roux, which serves as the thickening base for your sauce. Slowly pour in the milk while whisking vigorously to avoid lumps, and bring the mixture to a gentle simmer. Then, gradually add the white wine, stirring gently as the sauce melds into a velvety, glossy texture bursting with nuanced flavor.
Step 3: Add Seasonings and Cheese
Now it’s time to build layers of flavor—sprinkle in the ground mustard, salt, garlic powder, black pepper, dried oregano, and dried basil. Whisk these spices thoroughly to release their aromas and blend them perfectly into the sauce. Gradually add the shredded mozzarella, Monterey Jack, and Parmesan cheeses, continuously whisking until every bit melts into a silky, cheesy dream. The result is a sauce that is creamy, tangy, herbaceous, and utterly irresistible.
Step 4: Combine and Bake
Fold the cooked macaroni into the cheesy sauce, making sure each noodle is luxuriously coated. Transfer this creamy mixture into a greased 13×9 inch baking dish, spreading evenly to prepare for baking. Place it in the preheated oven and bake for 15 to 20 minutes until the top is bubbly and lightly golden brown, creating that perfect crust that contrasts beautifully with the creamy interior.
Step 5: Serve with Fresh Basil Garnish
Once out of the oven, sprinkle fresh basil leaves over the top for a stunning visual and a fresh aromatic lift. This finishing touch ties the entire dish together, enriching the Italian flair and inviting everyone to indulge in a truly comforting, gourmet macaroni and cheese experience.
How to Serve Italian Macaroni and Cheese with White Wine and Fresh Basil Recipe
Garnishes
Fresh basil leaves are the star garnish here, adding a bright, herbal freshness that beautifully complements the richness of the cheese. For an extra touch, consider a light sprinkle of freshly grated Parmesan or a dash of black pepper right before serving. These simple additions elevate the dish’s presentation and flavor in seconds.
Side Dishes
This Italian Macaroni and Cheese with White Wine and Fresh Basil Recipe pairs exceptionally well with crisp green salads, like arugula tossed with lemon vinaigrette, or roasted seasonal vegetables that add texture and balance. Lightly toasted garlic bread or a simple tomato salad can also complement the richness perfectly, offering contrast and freshness on the side.
Creative Ways to Present
For a family gathering or a party, serve this macaroni and cheese in small individual ramekins for a charming presentation. You can also top it with crunchy breadcrumbs mixed with Parmesan before baking for added texture. Serving it alongside a glass of chilled white wine echoes the flavors in the dish and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers of this Italian Macaroni and Cheese with White Wine and Fresh Basil Recipe in an airtight container in the refrigerator for up to 3 days. Allow portions to cool completely before sealing to preserve the creamy texture and prevent condensation buildup.
Freezing
This dish freezes well if you want to save some for later. Place cooled macaroni and cheese in freezer-safe containers, ideally in individual portions, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to keep the texture intact.
Reheating
To reheat, gently warm leftovers in the oven at 350°F (175°C) until bubbly and heated through, about 15-20 minutes. Cover with foil to prevent the top from over-browning. Alternatively, microwave on medium power in short bursts, stirring in between for even heating and to maintain that creamy consistency.
FAQs
Can I use other types of pasta instead of elbow macaroni?
Absolutely! While elbow macaroni is classic for macaroni and cheese, pasta shapes like cavatappi, shells, or penne also work wonderfully as they catch the creamy sauce well.
Is it necessary to use white wine in this recipe?
White wine adds a lovely depth and subtle acidity to balance the rich cheeses, but if you prefer a non-alcoholic option, you can substitute it with extra milk plus a splash of white grape juice or lemon juice for brightness.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with gluten-free flour blends or cornstarch as a thickener and ensuring your pasta is gluten-free, you can adapt this dish for gluten sensitivities without losing any deliciousness.
What type of cheese blends work best for this Italian Macaroni and Cheese with White Wine and Fresh Basil Recipe?
The combination of mozzarella, Monterey Jack, and Parmesan strikes a perfect balance of meltiness, creaminess, and sharpness. You can experiment by adding fontina or provolone for more complex flavors.
Can I prepare this recipe ahead and bake it later?
Yes! You can assemble the macaroni and cheese up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking chilled.
Final Thoughts
This Italian Macaroni and Cheese with White Wine and Fresh Basil Recipe is truly a gem to keep in your cooking repertoire. Its dreamy, cheesy comfort combined with fresh herbaceous notes and a graceful hint of wine makes it a dish everyone will ask for again and again. Don’t hesitate to try it—you’ll be rewarded with a rewarding meal bursting with love and flavor, perfect for sharing with family and friends.
Print
Italian Macaroni and Cheese with White Wine and Fresh Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Italian Macaroni and Cheese recipe combines creamy cheese sauce with aromatic herbs and a hint of white wine for a rich and comforting dish. Featuring a blend of mozzarella, Monterey Jack, and Parmesan cheeses, baked to bubbly perfection and garnished with fresh basil, it’s an elegant twist on a classic favorite perfect for family dinners or special occasions.
Ingredients
Pasta
- 12 ounces elbow macaroni
Cheese 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
- 12 ounces mozzarella cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, shredded
Garnish
- Fresh basil for garnish
Instructions
- Preheat 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 al dente, about 8-9 minutes. Drain the pasta and set it aside.
- Make sauce: In a Dutch oven or large heavy-bottomed pot, melt the butter over medium heat. Sprinkle in the flour and cook for about 2 minutes while whisking constantly to create a roux without browning it.
- Add liquids: Gradually whisk in the milk, stirring until the mixture is smooth. Bring it to a gentle simmer, then slowly whisk in the white wine to add depth of flavor.
- Season sauce: Stir in the ground mustard, salt, garlic powder, black pepper, dried oregano, and dried basil. Whisk everything together until well combined.
- Add cheeses: Gradually add the shredded mozzarella, Monterey Jack, and Parmesan cheeses to the sauce, whisking continuously until all the cheese melts into a smooth, creamy sauce.
- Combine pasta and sauce: Stir the cooked macaroni into the cheese sauce, making sure the pasta is evenly coated.
- Bake: Transfer the macaroni and cheese mixture into a greased 13×9 inch baking dish. Bake in the preheated oven for 15-20 minutes, or until the top is bubbly and lightly browned.
- Serve: Remove from oven and let it cool for a few minutes. Garnish with fresh basil leaves and serve hot.
Notes
- For best results, use freshly shredded cheese instead of pre-shredded for smoother melting.
- White wine adds a subtle depth but can be omitted or replaced with additional milk if desired.
- Be careful not to overcook the pasta; it should be al dente as it will continue to cook in the oven.
- This dish can be prepared a day ahead and refrigerated; add a few extra minutes to baking time if baking from cold.
- To vary the flavor, substitute dried herbs or add a pinch of nutmeg to the sauce.
