Drain and rinse under cold running water to stop the pasta from cooking, set aside.Add elbow macaroni with 1 teaspoon salt, Cook for 4 minutes.Fill a large pot with one gallon water and bring to a rapid boil.1 teaspoon oil, for greasing the baking dish.20 ounces sharp cheddar cheese, shredded.10 ounces mild cheddar cheese, shredded.1/2 cup pasta water or normal tap water.You technically do not have to bake this mac and cheese. It can be frozen and reheated in a 350 degree oven for 50-60 minutes. This recipe can last in the fridge for 3 to 5 days, if it is in an airtight container.
#HOMEMADE MAC AND CHEESE BAKED IN GLASS BOWL HOW TO#
Get The Full (Printable) Recipe Below For How To Make Italian Mac and Cheese.įrequently Asked Questions How long does this recipe last?
Italian Cheeses (provolone, mozzarella, asiago…).Delallo Organic Whole Wheat Pasta (I used Penne).I also love the hearty texture of whole wheat pasta and feel it holds its ground against all the prominent Italian flavors in this dish. I used Delallo Organic Whole Wheat Penne, because I love that the cheesy goodness collects in the penne tubes. It includes classic Italian cheeses, fresh basil, olives, salami, and pepperoni all nestled together in one glorious gooey pasta. This one-dish wonder, Italian-style homemade baked mac and cheese, is a personal favorite.
Simple rustic flavors that leave a lasting impression. Today’s Italian version is a baked mac and cheese recipe you can serve with an earthy glass of wine and a fresh green salad. Creamy mac and cheese makes a backyard picnic memorable and a weeknight meal an event. Mac and cheese is one of those dishes that makes any meal warm and inviting.
You can never have too many homemade baked mac and cheese recipes. Italian Mac and Cheese – This homemade melty and oozy baked mac and cheese recipe is loaded with Italian goodies.