Italian mac and cheese is a delicious cross between spaghetti and mac and cheese. This easy pasta recipe makes a great weeknight dinner!
Two of my family's favorite dinners are spaghetti and mac and cheese. So, I came up with this Italian mac and cheese for nights when we can't decide between the two.
It's a delicious cross between spaghetti and mac and cheese that's cheesier and creamier than spaghetti but still has the lovely flavor of marinara.
This easy pasta recipe makes a great weeknight dinner, and it takes just 45 minutes to make!
Ingredient notes and substitutions
- Italian sausage: You can use sweet, mild, or hot Italian sausage. You can also use Italian sausage with the casings removed.
- Cavatappi: Feel free to substitute another shape of pasta, like ziti, penne, or rotini.
- Marinara sauce: Choose any sauce that you like.
- Mozzarella: Or use an Italian cheese blend.
How to make Italian mac and cheese
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large skillet over medium-high heat, cook sausage, stirring to break it up, until no longer pink, about 4 minutes. If there's quite a bit of grease, drain the grease and return the sausage to the pan.
Step 2: Add onion and cook, stirring, until softened, about 3-4 minutes.
Step 3: Stir in garlic and cook, stirring the entire time, for 30 seconds.
Step 4: Add cavatappi, marinara, broth, and Italian seasoning, and stir in.
Step 5: Bring liquid to a boil.
Step 6: Reduce heat to medium-low and simmer until pasta is al dente and almost all liquid has been absorbed, about 15-20 minutes. If the liquid starts to evaporate before the pasta cooks, add more broth as needed.
Step 7: Stir in cream and simmer until mostly absorbed, about 2 minutes.
Step 8: Remove from heat, and stir in half of mozzarella.
Step 9: Top with remaining mozzarella, and cover to let the cheese melt, about 5 minutes.
Step 10: Sprinkle with chopped fresh parsley just before serving.
Serving suggestions
Italian mac and cheese goes well with a fresh green salad and garlic bread or garlic breadsticks.
Storage
Store any leftover pasta in an airtight container in the refrigerator. The pasta will keep for up to 4 days when properly stored in the fridge.
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Italian Mac and Cheese
Equipment
- Large skillet
Ingredients
- 1 pound ground Italian sausage
- 1 large onion diced
- 4 cloves garlic minced
- 12 ounces uncooked cavatappi
- 24 ounce jar marinara sauce
- 1 tablespoon Italian seasoning
- 4 cups low-sodium chicken broth
- ⅓ cup heavy cream
- 2 cups shredded mozzarella divided
- Kosher salt
Instructions
- In a large skillet over medium-high heat, cook sausage, stirring to break it up, until no longer pink, about 4 minutes. If there's quite a bit of grease, drain the grease and return the sausage to the pan.
- Add onion and cook, stirring, until softened, about 3-4 minutes.
- Stir in garlic and cook, stirring the entire time, for 30 seconds.
- Add cavatappi, marinara, broth, and Italian seasoning, and stir in.
- Bring liquid to a boil.
- Reduce heat to medium-low and simmer until pasta is al dente and almost all liquid has been absorbed, about 15-20 minutes. If the liquid starts to evaporate before the pasta cooks, add more broth as needed.
- Stir in cream and simmer until mostly absorbed, about 2 minutes.
- Remove from heat, and stir in half of mozzarella.
- Top with remaining mozzarella, and cover to let the cheese melt, about 5 minutes.
- Season with kosher salt, if desired, and sprinkle with chopped fresh parsley just before serving.
Notes
- Italian sausage: You can use sweet, mild, or hot Italian sausage. You can also use Italian sausage with the casings removed.
- Cavatappi: Feel free to substitute another shape of pasta, like ziti, penne, or rotini.
- Marinara sauce: Choose any sauce that you like.
- Mozzarella: Or use an Italian cheese blend.
- Nutrition values are estimates.
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