Italian Mac and Cheese

Provolone makes regular mac and cheese Italian. Ciao!

By Pillsbury Kitchens

Updated November 6, 2017

Ingredients

1

In large saucepan, cook ziti to desired doneness as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan.
2

Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In medium saucepan, combine 1/2 cup of the milk, flour, salt, hot pepper sauce and garlic; stir with wire whisk until smooth. Stir in remaining 1 1/2 cups milk. Cook over medium heat until mixture boils and thickens, stirring frequently. Remove from heat. Add cheese; stir until melted.
3

Add cheese sauce to cooked ziti and broccoli; mix well. Stir in roasted peppers. Spoon into sprayed casserole. In small bowl, combine bread crumbs and melted margarine; mix well. Sprinkle over top.
4

Bake at 350°F. for 20 to 25 minutes or until casserole is bubbly and crumbs are golden brown.

4 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

This Italian twist on traditional baked mac and cheese uses provolone cheese in place of the most popular type of cheese used in macaroni and cheese—cheddar! One of the best things about macaroni and cheese is that you can make swaps like this and keep the dish interesting. Many different cheeses pair well with noodles—in addition to cheddar and provolone, try Gruyere, Havarti, smoked gouda, or Colby jack! If you want to take things up a notch, you don’t have to stick to just one type of cheese, either. You can combine a few to get a seriously delicious flavor explosion! Can’t wait to try more macaroni and cheese recipes after you try your hand at this Italian version? We have plenty of recipes for you to choose from.