Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Italian Mac and Cheese

kept byaileeoops

Softer cheeses are better than hard ones for mac and cheese.
Make a cream bath to melt the cheeses together first by placing a bowl of cream over a pot of boiling water. This will ensure you have a great consistency to your mac and cheese and helps avoid the mistake of burning your cheese sauce.
Always use cheese and pasta in equal amount for a perfect cheesy balance. Add and reduce the cheese to the pasta to intensify the creamy, cheesy flavor.
Don't use boring breadcrumbs! Blending fresh herbs and lemon zest in your breadcrumbs helps deepen their flavor. Use the breadcrumbs to top the mac and cheese and bake off in the oven as a perfect finish to your dish.


1 lb. dry macaroni pasta
½ cup grated Parmesan cheese
1 cup grated cheddar cheese
1 cup grated fontina cheese
1/3 cup crumbled blue cheese
1 cup heavy cream
12 cloves garlic
3 Tbsp. extra virgin olive oil
2 cups panko breadcrumbs
1 bunch fresh parsley
1 lemon, zested
Salt and cracked black pepper to taste



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook