Baked Mac & Cheese with an Italian Twist

Angela (Grammy) Derby


This is an easy dish to divide in half for a small family, or make a large one...great for leftovers. Sometimes, I'll pour it into two separate pans and freeze one for later. It's my family's all-time favorite Mac & Cheese, and the Italian herbs kick it up a notch!


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1 (16 oz.) box
cavatappi, cooked (curly elbow macaroni with ridges)
1/2 c
2 tsp
onion, chopped
1/2 c
2 tsp
1/4 tsp
black pepper
4 c
herbs and cheese:
1 Tbsp
dried parsley
1 tsp
sweet basil, dried
pimento, chopped
4-5 c
sharp cheddar cheese, shredded (reserve some for the top)

How to Make Baked Mac & Cheese with an Italian Twist


  • 1Preheat oven to 350 degrees.

    Cook macaroni as directed on package, drain. Melt butter in saucepan; then saute onion in butter. Add flour, salt & pepper. Mix well.
  • 2Gradually stir in: 4 c. milk
    Stir constantly until smooth and thickened.
  • 3Add herbs and cheese, stir over low heat, until cheese melts. Mix sauce and macaroni and pour into a 13x9" greased (I use Pam) baking pan.
    Shred an extra 1 cup cheddar cheese to garnish top, then sprinkle with Paprika.
  • 4Bake in preheated oven at 350 degrees for 30 minutes or until cheese is melted and bubbly.

Printable Recipe Card

About Baked Mac & Cheese with an Italian Twist

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian

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