Italian Mac & Cheese Recipe

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3 votes | 2099 views

My BFF, Sunny, was coming for dinner with her husband and I was making pork tenderloin with blueberry balsamic sauce, but what to serve as a side dish? She adores Mac & Cheese, so I wanted to serve what she loves. Not being a big fan of traditional mac & cheese, I searched for a recipe that would make us both happy. The two cheeses are main-stays in my refrigerator, so I used them to make it "Italian". It's the perfect combination and a winner!

Prep time:
Cook time:
Servings: 3


Cost per serving $1.19 view details


  1. Preheat oven to 425 degrees.
  2. Prepare Rigatoni according to directions, but cook al dente because it will be finished off in the oven.
  3. While pasta is cooking, make cheese sauce:
  4. In a saucepan, melt butter over medium heat.
  5. Add flour and whisk until smooth, 2 minutes.
  6. Keep stirring and gradually add milk and half/half. Stir until smooth.
  7. Simmer mixture until it is thick enough to coat the back of a spoon, approx. 10 min.
  8. Remove from heat and stir in nutmeg and cheeses. Season with salt.
  9. When pasta is cooked, drain and put back in pot.
  10. Pour cheese sauce over cooked Rigatoni in pot
  11. Pour pasta and cheese sauce into a greased 13X9 inch baking dish.
  12. Smooth out top and sprinkle with breadcrumbs.
  13. Dot top with butter.
  14. Bake for 30 minutes until golden brown
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Nutrition Facts

Amount Per Serving %DV
Serving Size 269g
Recipe makes 3 servings
Calories 628  
Calories from Fat 381 61%
Total Fat 43.23g 54%
Saturated Fat 26.27g 105%
Trans Fat 0.0g  
Cholesterol 124mg 41%
Sodium 503mg 21%
Potassium 320mg 9%
Total Carbs 39.73g 11%
Dietary Fiber 1.5g 5%
Sugars 6.06g 4%
Protein 20.64g 33%



  • Claudia lamascolo
    July 30, 2010
    wow with rigatoni what a great idea love this!
    • Jane Evans Bonacci
      July 31, 2010
      This is a great idea - changing the shape of the pasta gives it a different texture and using Fontina gives it a nice sharp flavor. BTW, to make it easier for people to measure the flour, 1/4 cup plus 4 tbsp = 1/2 cup (4 tbsp=1/4 cup).
      I've cooked/tasted this recipe!


      • Nanette
        July 31, 2010
        Jane, Thank you for the great tip and for taking the time to look at my recipe. If you should try it, please, let me know how you like it. So grateful. N
        1 reply
        • Jane Evans Bonacci
          August 18, 2010
          Nanette, it's on the menu for next week! I'll let you know how it turns out.
        • Nanette
          July 30, 2010
          A "wow" from you Claudia is quite a compliment. Thanks! Rigatoni gives this dish a heartiness..something to sink your teeth into.

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