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
Scale
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.
