Macaroni and Cheese.....Italian Style


  • 1 lb. macaroni or penne pasta
  • 3 cups Bechemel Sauce (up to 4 cups)
  • 1 1/2 cups fontina cheese, shredded
  • 1/2 cup Parmesan Reggiano, shredded
  • 1/2 cup gorgonzola cheese
  • 1 cup buttered and toasted bread crumbs


  • Cook pasta in boiling salted water until almost done. Strain and do not rinse.
  • Meanwhile cook bechmel sauce and add cheese to taste........use more or less of any combination as desired.
  • Mix the pasta with the bechemel to desired "wettness" and place in rectangular dish sprayed with vegetable spray.
  • Sprinkle bread crumbs on top and place in 375F oven and bake for about 30 minutes or until heated through and crumbs are a rich golden brown.


  • Description:
  • "This is a basic "mac & cheese" recipe using Italian cheeses. You can
  • use any combination of cheese you wish."
  • SERVINGS: 12

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