Italian Mac & Cheese

When isn't macaroni and cheese the perfect meal? Mac and cheese just says, "comfort food." My Italian version isn't too complicated and some of the ingredients are probably already in your pantry.

Italian Mac & Cheese

1 lb. box penne pasta, cooked and drained
1/2 stick of butter
1/4 cup all-purpose flour
2 cups heavy cream
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
dash of cayenne pepper
1 teaspoon dried basil
1/4 cup dried parsley
2 packages (2 cups each) shredded 6 blend Italian cheeses
2 tablespoons butter, melted
1/2 cup Italian breadcrumbs
parsley

Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick cooking spray.

While pasta is boiling, melt 1/2 stick of butter in a saucepan over medium heat. Whisk the flour into the melted butter, stirring for 30 seconds to cook the flour. Slowly whisk in the cream and the milk. Bring to a simmer and cook for 2 minutes. Remove from heat and add salt, pepper, cayenne, basil, and parsley.

Immediately after draining pasta, return to the pot and pour the cream sauce over the noodles.


Add 1 and 1/2 packages of the cheese and stir to combine.


Transfer pasta mixture to the prepared casserole dish.


Top the pasta with the remaining cheese. Combine the melted butter and the breadcrumbs and spread evenly over the top of the cheese. Sprinkle parsley over the top... for a little color!


Bake for 30 minutes or until lightly browned and bubbly.

Note: You can prepare this a day ahead (do not bake - just prepare). Cover and refrigerate. Pull out of the fridge about an hour before you want to serve. Preheat the oven to 350 degrees. Bake for 15 minutes. Remove cover and bake an additional 30 minutes or until lightly browned and bubbly.

Another Note: If you have leftovers... just add a little milk before reheating as it may be a little too thick.