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italian macaroni cheese sauce.jpg

Mac & Cheese


italian macaroni and cheese.jpg


1 pound large, elbow noodles

6 tablespoons unsalted butter

6 tablespoons all purpose flour

1 tablespoon freshly minced, garlic

6 cups whole milk

3/4 to 1 teaspoon salt

1/3 teaspoon white pepper

3 ounces (weight) grated or sliced Provolone cheese 

1 1/2 ounces (weight) finely grated, Parmesan cheese

4 ounces (weight) shredded, Mozzarella cheese 


6 ounces (weight)  shredded, Mozzarella cheese

2 large tomatoes, thinly sliced

Salt & black pepper

Parmesan cheese, finely grated 

Fresh basil, chopped

Italian parsley, chopped

Extra Virgin olive oil


Note:Taste the water for saltiness before adding pasta. Properly salted pasta makes all the difference. A heaping tablespoon of salt per gallon of water should do the trick. 

Boil the pasta in salted water until al dente, drain and set aside.

Heat the butter in a large sauce pan over medium heat. Whisk in the flour and cook for 1 minute. Add the garlic and cook 2 minutes. Gradually whisk in the milk and bring to a boil. Remove from heat, add the Provolone and Parmesan and whisk vigorously to melt. If needed, place back on burner over low temperature to keep hot enough to melt cheeses. Add the Mozzarella, season with more salt & pepper if needed and stir until smooth.

Add pasta and cheese sauce to a large bowl and mix well. Liberally butter a 12"x10"x 2 1/2" baking dish (or similar) and add the mixture. Top with the 6 ounces of Mozzarella and arrange the tomato slices on top. Season tomatoes with salt & black pepper and then sprinkle desired amount of Parmesan cheese over the tops. 

Bake in the center of oven @375F until edges are bubbly and lightly browned; about 35 minutes. A thermometer should read 165F when inserted into the center. Remove from oven and drizzle liberally with olive oil. Finish with fresh basil and parsley before serving. Serves 8-10 



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