Italian Mac And Cheese Easy Weeknight Dinner Wellplated Com

With three different kinds of cheese and any of your favorite pizza toppings, this Italian mac is a shoo-in instant family favorite. It will be welcomed with equal enthusiasm from both the kids and adults dining at your table (just like Chicken Alfredo Bake and Zucchini Pizza Boats, which are two other family favorites). It’s also proof that kid-approved recipes don’t have to be bland, deep-fried, or served with a side of ketchup. Spicy Italian mac and cheese is where our Velveeta-loving inner-kid and healthy-lifestyle-loving adult intersect.

It has all the creamy comfort foods we crave when eating mac and cheese (like Chili Mac and Cheese), but is significantly lightened up and filled with whole wheat pasta, lean protein, and fresh veggies.Favorite pizza toppings such as pepperoni, black olives, and bell peppers fill this easy loaded mac and cheese with Italian flare and give it instant eye appeal.

How to Make Italian Mac and Cheese

Three kinds of cheese, bell peppers, black olives, and lean turkey pepperoni coat tender al dente whole wheat pasta for a comforting (yet healthy) Italian mac and cheese bake.

The Ingredients

Whole Wheat Pasta. My way of making any pasta dish (like this Eggplant Pasta) healthy-ish with added fiber, iron, and whole grain goodness.

Onion + Garlic. For a little zip, zing, and bite.Bell Peppers. I love the subtle crunch tender-crisp bell peppers lend this dish (and this popular Stuffed Pepper Casserole).Canned Tomatoes. Add moisture and pizza-riffic tomato flavor.Black Olives. Pepper the pasta with extra antioxidants, vitamin E, fiber, and iron (just like I do in this Italian Pasta Salad). Though if you aren’t into them, feel free to omit.

Butter + Flour. Come together to form a roux that thickens the cheesy pasta sauce.Milk + Half-and-Half. A combination of milk and half-and-half adds richness and creaminess to the sauce with less fat and fewer calories than heavy cream.Greek Yogurt. My secret to adding even more creaminess and a slight tang to this easy Italian mac and cheese (as well as this Avocado Pasta).Italian Cheese Blend. A mix of melty mozzarella, flavorful Fontina, and aged Parmesan make for the BEST baked Italian mac and cheese sauce. The best creamy cheese sauce!

Pepperoni. To keep things lighter, I like to use turkey pepperoni in this Italian mac and cheese recipe, but you could use regular pepperoni if you prefer.

Red Pepper Flakes. Add a little or a lot. Adjust the amount to suit your family’s tolerance for spice.Oregano. Its aroma calls to mind your favorite childhood pizza joint.

The Directions

Storage Tips

To Store. Leftover Italian mac and cheese will keep in the refrigerator for up to five days.To Reheat. Warm in a 350 degree F oven, covered with foil, until heated through.To Freeze. Italian mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.

Recommended Tools to Make this Recipe

Casserole Dish. This 9×13 baking dish is my go-to for casseroles, baked pasta, and more.Dutch Oven. An everyday kitchen essential no home cook should be without.Box Grater. Grating cheese from the block is the best way to achieve a perfectly smooth and silky homemade mac and cheese sauce.

Pizza AND mac and cheese for dinner? I think my inner kid just did a cartwheel.

Artichoke Hearts (as in this Spinach Artichoke Mac and Cheese).Sundried TomatoesSpinachZucchiniGreen OlivesMushrooms

For this recipe, Mozzarella is key, but you may swap the Fontina for another melty Italian cheese, such as Provolone. The Parmesan can be swapped for another aged hard cheese like Asiago or Romano.

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Italian Mac and Cheese Video

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