Macaroni N Cheese Italiano 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.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

MACARONI 'N' CHEESE ITALIANO

Steps:

• Cook pasta according to package directions until cooked but firm. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender. Stir in spaghetti sauce, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain macaroni; stir into sauce. Transfer to a 2-qt. baking dish coated with cooking spray; set aside. , In a saucepan, combine the flour, salt, nutmeg and cayenne. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar and mozzarella cheeses until melted. , Pour over macaroni mixture. Top with Parmesan cheese and tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown. Let stand for 5 minutes before serving.

MACARONI ITALIANO

Steps:

• Cook and drain macaroni.
• Cook beef, onion, green pepper until meat is brown,drain off fat.
• Stir in tomato sauce,basil,and oregano,simmer 3 minutes.
• Spoon into rectangular baking dish.
• Melt 4 tbsp.
• butter,blend in flour and dry mustard.
• Gradually stir in milk,cook over medium heat stirring constantly until it thickens,add cheese, stir until melted.
• Stir in macaroni.
• Spoon over meat layer.
• Melt 2 tbsp butter,combine with bread crumbs,sprinkle over top (i usually sprinkle a little parmesan over also.) Bake at 350 until heated through and bubbly.
• Note: I have torn up a few slices of bread before for the breadcrumbs and mixed them with the butter and it came out very well, they get nice & crispy!(Though I may have used more butter than called for)

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.

RICH 'N' CHEESY MACARONI

Steps:

• Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.

MACARONI 'N' CHEESE ITALIANO

Steps:

• Prepare pasta according to package directions until cooked but firm.
• Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender.
• Stir in spaghetti sauce, basil and oregano.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes.
• Drain macaroni; stir into sauce.
• Transfer to a 2-quart baking dish coated with nonstick cooking spray; set aside.
• In a saucepan, combine the flour, salt, nutmeg and cayenne.
• Gradually stir in milk until smooth.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
• Reduce heat; stir in cheddar and mozzarella cheeses until melted.
• Pour over macaroni mixture.
• Top with Parmesan cheese and tomatoes.
• Bake, uncovered, at 350 for 25-30 minutes or until bubbly and golden brown.
• Let stand for 5 minutes before serving.

HERBED MACARONI N CHEESE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add marjoram, thyme, nutmeg and paprika; stir until blended. Remove from the heat. , Stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated. , Pour into an 8-in. square baking dish coated with cooking spray. Bake uncovered, at 350° for 30 minutes or until top is golden brown.