Description
A creamy and flavorful Italian Macaroni and Cheese recipe featuring a blend of mozzarella, Monterey Jack, and Parmesan cheeses combined with aromatic herbs and white wine, baked to golden perfection for a comforting family favorite.
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
Cheeses
- 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 the 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 8-10 minutes. Drain and set aside.
- Make sauce: In a Dutch oven over medium heat, melt the butter. Stir in the flour and cook for 2 minutes while whisking constantly to form a roux. Gradually add the milk, whisking continuously until the mixture is smooth. Bring to a gentle simmer, then slowly whisk in the white wine.
- Add seasonings and cheese: Stir in the ground mustard, salt, garlic powder, black pepper, dried oregano, and dried basil. Gradually add the shredded mozzarella, Monterey Jack, and Parmesan cheeses, whisking until the mixture is smooth and all cheeses have melted completely.
- Combine and bake: Add the cooked macaroni to the cheese sauce and stir well to combine. Pour the mixture into a greased 13×9 inch baking dish and bake in the preheated oven for 15-20 minutes, or until bubbly and browned on top.
- Serve: Remove from the oven and garnish with fresh basil leaves. Serve hot for a delicious and comforting Italian-inspired macaroni and cheese.
Notes
- Be sure to cook the macaroni just until al dente to prevent it from becoming mushy during baking.
- For a deeper flavor, use a dry white wine like Pinot Grigio or Sauvignon Blanc.
- Feel free to add a breadcrumb topping before baking for extra crunch.
- This dish can be prepared ahead and baked just before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
