A flat out family top pick, I have been making this hand crafted Italian style macintosh and cheddar for more than 8 years.
I initially imparted this formula to you when we previously began our site and now (after 6 years) have set it up a few dozen additional occasions.
I have a great deal of tips to add to the formula so ensure you look at my notes on the formula.
Natively constructed Italian Mac and Cheese
This stove-top macaroni and cheddar is stacked with ooey gooey cheddar and Italian flavors.
Clearly, it is something we have eaten so often that I needn't bother with a formula and I utilize this one as a base to make a wide range of suppers.
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (2% is good too)
- 1 pound dry mini penne pasta
- 8 ounces of Italian blend shredded cheese (*see below to make your own blend)
- 1/3 cup fresh grated Parmesan cheese
- 1 tablespoon dried Italian seasoning (I prefer McCormick Tuscan Style Italian Seasoning)
INSTRUCTIONS
- Bring a large pot of water to a boil, salt it, cook pasta according to package directions, to al dente. Drain pasta once it is cooked and set aside. Work on the next step while your pasta is cooking.
- Meanwhile, in a medium sauce pan over medium heat melt butter, add flour and Italian seasoning and whisk for about 2 minutes to cook out the 'flour-y' taste. Add milk and continue to whisk occasionally, allowing the mixture to thicken. Add cheeses and whisk until fully combined.
- Pour cheese sauce over strained pasta and stir to combine. Sauce will thickens as it sits.
- Serve and enjoy!
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