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Delicious Recipe

The Pasta Queen’s Mac and Cheese Bake

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4.5 from 149 reviews

Discover a rich and comforting Italian Mac and Cheese Bake inspired by a recipe that dates back over 400 years! Creamy bechamel sauce envelops tender pasta, plenty of melty Fontina and Parmesan cheese, and a buttery golden crust. Perfect for a cozy family dinner or an impressive main course for gatherings, this classic dish delivers flawless results with just a handful of ingredients and timeless techniques.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Bechamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2–3 cups whole milk, warmed
  • Pinch of salt
  • Pinch of black pepper

For the Pasta Bake

  • 8 ounces (about 1/2 pound) rigatoni or your favorite pasta shape
  • 1 cup Fontina cheese, cubed (more or less to taste)
  • 3/4 cup Parmesan cheese, grated, plus more for topping
  • 2 tablespoons unsalted butter, cubed, for topping

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni (or pasta of your choice) and cook until just al dente, following package instructions. Drain and set aside.
  2. Make the Bechamel Sauce: In a large oven-safe skillet or saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1–2 minutes, until the mixture is bubbling but not browned. Gradually pour in the warmed milk, whisking constantly, until the sauce thickens to a creamy consistency. Season with a pinch of salt and black pepper.
  3. Add Pasta and Cheese: To the warm bechamel sauce, add the cooked pasta, cubed Fontina cheese, and grated Parmesan. Toss gently until the pasta is evenly coated and the cheese begins to melt.
  4. Finish and Top: Sprinkle more grated Parmesan over the pasta mixture and dot the top with small cubes of butter to help form a golden crust.
  5. Bake the Dish: Preheat your oven to 400°F (200°C). Place the skillet or pan in the oven and bake for about 10 minutes, or until the top is bubbling and golden-brown.
  6. Serve: Let the baked mac and cheese cool for a few minutes, then serve immediately for best texture and flavor.

Notes

  • You can use any pasta shape you like: penne, ziti, macaroni, or rotini all work well.
  • Try mixing in different cheeses for variety: Gruyère, mozzarella, or white cheddar are delicious options.
  • Add a pinch of nutmeg or a dash of cayenne to the bechamel for extra depth of flavor.
  • Top with toasted breadcrumbs or crispy shallots for extra crunch.
  • No need to stress about exact measurements—this recipe is very forgiving and easy to adjust.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/4 of bake
  • Calories: 480
  • Sugar: 6g
  • Sodium: 540mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 70mg

Find it online: https://sophiasplate.com/the-pasta-queens-mac-and-cheese-bake/