Italian Macaroni and Cheese Recipe

Name: Italian Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces pasta, elbow macaroni; 3/4 pound hot italian sausages; 2 tablespoons butter or margarine; 1 large onions chopped; 2 Cloves garlic minced; 1 each hot chili peppers; 1/2 pound mushrooms sliced; 1/4 cup flour, all-purpose; 2 cups milk; 1 1/2 teaspoons oregano; 1 1/2 teaspoons basil dry; 1/2 teaspoon salt; 3/4 cup parmesan, parmigiano-reggiano cheese, grated; 1 1/2 cups monterey jack cheese shredded

Servings: persons

9 ounces pasta, elbow macaroni
3/4 pound hot italian sausages
2 tablespoons butter or margarine
1 large onions chopped
2 Cloves garlic minced
1 each hot chili peppers
1/2 pound mushrooms sliced
1/4 cup flour, all-purpose
2 cups milk
1 1/2 teaspoons oregano
1 1/2 teaspoons basil dry
1/2 teaspoon salt
3/4 cup parmesan, parmigiano-reggiano cheese, grated
1 1/2 cups monterey jack cheese shredded

1
Cook the macaroni in water according to directions; drain.
2
Crumble sausage into a 10 in pan; cook over med high heat until well browned.
3
Lift out sausage from the frying pan with a slotted spoon and set aside.
4
Discard all but 2 tbsp drippikngs.
5
Into the drippings, add the butter and onion and cook, stirring until onion is limp.
6
Adds the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates.
7
Stir in the flour and cook until bubbly.
8
Gradually stir in the milk to make a smooth sauce.
9
Continue cooking and sditrring until sauce thickens, about 3 minutes.
10
Add oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat.
11
Place half of the macaroni mixture in a buttered 2 1/2 quart baking dish.
12
Sprinkle the sausage on top.
13
Then layer the remaining macaroni, the Jack cheese.
14
Bake uncovered in a 400F (200C).
15
oven for 20 min or until the cheese is bubbly and center is hot.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 ounces pasta, elbow macaroni, 3/4 pound hot italian sausages, 2 tablespoons butter or margarine, 1 large onions chopped, and more.

Yes, Italian Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions