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Super Cheesy Italian Mac

Super Cheesy


1 pound large, elbow noodles

6 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

3/4 to 1 cup grated Parmesan cheese-taste it

Salt & white pepper


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 black peppercorns

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, 1 cup of Provolone and 1 cup of Parmesan cheese. Season lightly with salt & pepper 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 tomatoes out over the top.  Season the tops of tomatoes with salt & pepper and then sprinkle with 1/3 cup of Parmesan cheese. Bake at 375F in center of the oven for 30-35 minutes, until bubbly and edges are lightly browned. Finish with crumbled bacon, herbs and fresh cracked pepper.  Serves 8-10 



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