Italian Style Macaroni And Cheese Recipes

ITALIAN MACARONI AND CHEESE

Steps:

• Bring a pot of salted water to a boil. As soon as the water comes to a boil, add the pasta and stir. While the pasta cooks, prepare the cheese fondue. Heat the cream in a saucepan over medium low heat until it is steaming but not bubbling. Add the rocchetta cheese, and stir until it melts. Keep it steaming hot until the pasta is ready. Undercook the pasta just a little, you want to let it finish cooking right in the cheese fondue. Once the pasta is very very al dente, drain it and add it to the cheese fondue and let it cook in the sauce for 2 minutes. Then add the parmesan, stir, and divide the macaroni and cheese between two bowls. Top with freshly ground black pepper, and toasted breadcrumbs if you like, and serve.

ITALIAN THREE-CHEESE MACARONI

Steps:

• Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.

ITALIAN STYLE MACARONI AND CHEESE

Steps:

• In a large saucepan saute in extra virgin olive oil (1-2tbs) half of large onion until transparent, then add ground pork and beef season with salt and pepper until cooked. Set aside.
• In another saucepan saute in extra virgin olive oil (1-2tbs) the other half of onion until transparent and then add spareribs and cook for about 10 minutes. Then add whole can of tomatoes, salt and pepper and the tomato puree and cook on medium heat for about an hour-hour and a half. If sauce is evaporating quickly add a bit of water and lower heat. When cooked set aside.
• In a large pot, bring water to a boil and add the pasta, under cook by a minute. Pasta should be a little firmer than "al dente". Strain.
• In a baking dish layer beginning with tomato sauce, pasta, ground meat, followed by velveeta cheese and sprinkling of romano and parmesan cheeses. Continue layering until all ingredients are used. Baked in oven at 400 degress until cheese is melted.
• Stir and serve.

ITALIAN-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
• Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top.

ITALIAN MAC-N-CHEESE

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

ITALIAN STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees. Spray a 1-1/2-qt casserole dish with cooking spray and set aside.
• Heat large pot over medium heat and add the milk, flour, 1 cup sharp cheddar cheese, Mexican Style cheese, , onion powder, garlic powder and cayenne red pepper and whisk until the cheese begins to melt.
• Remove from the heat and stir in the pasta, diced tomatoes and spinach and continue to mix until the spinach is wilted.
• Pour the macaroni and cheese into a 1-1/2-qt. casserole dish. Sprinkle with 1/2 cup sharp cheddar cheese and the breadcrumbs. Bake for 20 minutes or until the cheese is bubbly.