Baked Italian Macaroni & Cheese

This is mac and cheese with an Italian accent, where ricotta, white cheddar, and sharp Pecorino-Romano replace the usual single block of cheddar.

It starts the proper way, with a bechamel. Butter and flour are cooked into a roux, then milk is whisked in and simmered until the sauce thickens. Taking the two minutes to cook the flour first is what banishes the raw, pasty taste and gives the sauce a silky body.

Ricotta is the unexpected hero, melting into creamy pockets that make the dish richer and more tender than cheddar alone. Fresh basil stirred through keeps it from feeling heavy, adding a green, herbal lift.

A double dose of Italian breadcrumbs, some mixed into the pasta and the rest scattered on top, bakes into a crunchy golden crust over the creamy interior.

Chef Tips

• Cook the roux a full two minutes before adding milk so the sauce doesn’t taste of raw flour.
• Whisk the milk in gradually and keep stirring to keep the bechamel lump-free.
• Slightly undercook the pasta, since it keeps cooking in the oven and would otherwise go mushy.
• Dot the breadcrumb top with a little butter so it browns into a crisp crust.

Variations

• Use elbows, shells, or penne if you can’t find wagon wheels.
• Swap the white cheddar for fontina, gruyere, or mozzarella for a different melt.
• Add cooked Italian sausage, peas, or sauteed mushrooms to make it a full meal.