Super Cheesy Italian Mac

Super Cheesy


1 pound large, elbow noodles

5 tablespoons unsalted butter

6 tablespoons all purpose flour

1 quart chicken broth

16 ounces Mascarpone cream cheese

2 cups shredded Mozzarella cheese

1 cup shredded Provolone cheese

1 cup grated Parmesan cheese


2 large tomatoes sliced thinly

Salt & pepper

1 1/2 cups shredded Mozzarella 

1/3 cup grated Parmesan 

8 slices of cooked bacon, crumbled

Fresh chopped basil & Italian parsley

Fresh cracked pepper

Italian Mac


Boil the pasta in salted water until al dente and then drain.

Melt butter over medium temp in a large sauce pan.  When butter starts to bubble, add flour and cook for 1 minute.  Gradually whisk in chicken broth, bring to a simmer and then gradually whisk in the Mascarpone cream cheese until smooth.  Once hot, remove from heat, add 2 cups of the Mozzarella, the Provolone and 1 cup of Parmesan cheese and stir until smooth.

Add pasta and cheese sauce to a large bowl and mix gently.  Pour into a baking dish, top with the reserved Mozzarella and spread out tomatoes over the top.  Season the tops of tomatoes with salt & pepper and then sprinkle with 1/3 cup of Parmesan cheese.  Bake at 375 degrees, in center of oven for 30-35 minutes, until bubbly and edges are lightly browned. Finish with crumbled bacon, herbs and fresh cracked pepper.  Serves 8-10