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Italian Macaroni and Cheese Recipe


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Rate this recipe 4.6/5 (10 Votes)


  • 12 oz Elbow Macaroni
  • 6 TBSP Butter
  • 1/3 cup Flour
  • 2 1/2 cups Milk
  • 3/4 cup White Wine
  • 1 tsp Ground Mustard
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1/2 tsp Pepper
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 12 oz Mozzarella Cheese, shredded
  • 8 oz Monterey Jack Cheese, shredded
  • 1 cup Parmesan, shredded
  • Fresh Basil for garnish


Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from


Step 1

Preheat oven to 400˚.
• In a Dutch oven cook the macaroni until al dente and drain the macaroni in a colander.
• Return the empty Dutch oven to the stove top, and over low heat melt the butter.
• Increase heat to medium, add the flour and cook 2 minutes whisking constantly.
• Raise the heat to medium high and slowly whisk in the milk a ½ cup at a time. Whisk until smooth after each addition.
• Keep whisking until it starts to simmer, continue whisking, and slowly whisk in the wine.
• Add the ground mustard, salt, garlic powder, pepper, oregano and basil; whisk to combine.
• Add the cheeses a handful at a time whisking until the cheese completely melts between each addition.
• Add the al dente macaroni and stir to combine.
• Pour the mixture into a greased 13″x9″ pan and bake at 400˚ until bubbly and browned, 15-20 minutes.
• Serve hot garnished with chopped fresh Basil.

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