Description
This Italian Mac and Cheese Bake, inspired by The Pasta Queen’s viral ‘400-year-old’ recipe, melds classic bechamel, creamy Fontina, nutty Parmesan, and golden-bubbly butter. Using simple ingredients and textbook Italian techniques, this comforting bake celebrates cheesy richness and creamy pasta, perfect for any home cook craving old-school flavor with minimal fuss.
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 & Assembly
- 8 ounces (about 1/2 pound) rigatoni or pasta shape of choice
- 1 cup Fontina cheese, cut into small cubes (more to taste)
- 1 cup Parmesan cheese, grated (plus extra for topping)
- 2–3 tablespoons unsalted butter, cubed (for topping)
Optional Additions
- Pasta shape: penne, ziti, rotini, or macaroni
- Cheeses: mozzarella, Gruyère, or white cheddar
- Toppings: breadcrumbs, crispy shallots
- Seasonings: pinch of nutmeg or cayenne in bechamel
Instructions
- Prepare the Pasta Cook the rigatoni (or pasta of choice) in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
- Make the Bechamel Sauce In a large, oven-safe saucepan or skillet over medium heat, melt 4 tablespoons of butter. Add 4 tablespoons of flour and whisk continuously to form a smooth roux. Gradually pour in the warmed milk (start with 2 cups, add more as needed), whisking constantly until slightly thickened and smooth. Season with a pinch of salt and black pepper. (Optional: Add a pinch of nutmeg or cayenne at this stage.)
- Combine Pasta and Cheese Add the cooked pasta to the warm bechamel sauce. Gently fold in the Fontina cheese cubes and grated Parmesan, tossing until the pasta is evenly coated and the cheese begins to melt.
- Assemble and Top Sprinkle additional grated Parmesan evenly over the top. Dot the surface with cubes of butter to help create a golden, bubbly topping.
- Bake Transfer the skillet (or pour mixture into a baking dish if needed) to a preheated 400°F (200°C) oven. Bake for about 10 minutes, or until the top is golden and bubbling.
- Serve Remove from the oven and let rest for a few minutes. Serve hot, with extra cheese or black pepper if desired.
Notes
- This recipe is very forgiving; use your best judgment for ingredient quantities and cheese types based on taste and what you have on hand.
- Try different cheeses for unique flavors—Gruyère, mozzarella, white cheddar, or a blend all work well.
- Add additional toppings like breadcrumbs or crispy shallots for extra texture and flavor.
- Feel free to season your bechamel with a pinch of nutmeg or cayenne for subtle warmth.
- This bake is best enjoyed fresh, but leftovers can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of bake
- Calories: 535
- Sugar: 7g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
