Mac ‘N Cheese (Italian Style) is the name we gave to this dish, but actually, compared to the original recipe, maybe the only thing in common is the pasta shape.
A few Sundays ago, my wife suggested replicating and modifying the famous American recipe. Our version is more of a pasta bake than Macaroni Cheese.
I used the few ingredients I already had at home. Mushrooms, peas, cooked ham, and scamorza cheese (oh yes, I love scamorza. See also this recipe).
More Italian than this?
This is an excellent dish that you can serve during the holidays because it’s easy to prepare, and you can even make it a day in advance.
Let me know if you like it.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 14 oz Cellentani
- 7 oz Cooked ham (diced)
- 7 oz Mixed mushrooms (frozen)
- 3.5 oz Smoked scamorza cheese (diced)
- 3.5 oz Frozen peas
- 2 tbsps Cheese (grated)
- 3.5 oz Butter
- 4 tbsps Extra virgin olive oil
- 1 clove Garlic (without germ)
- 3.5 oz Breadcrumbs
- 1 qt Béchamel sauce
Preparation
To prepare the Mac ‘N Cheese (Italian Style), you first need to prepare the béchamel sauce and set it aside (click here for the recipe) and preheat the oven to 400°F. Dice the cooked ham and scamorza cheese and place them back in the fridge in an airtight container.
Take a pan of at least 11 inches in diameter and add the oil and garlic clove. Lightly brown it and add the mixed mushrooms and peas (taken out of the freezer a few minutes earlier).
Cook for about ten minutes, season with salt and pepper. Remove the garlic clove.At this point, in a rather large pot (you’ll need it to mix all the ingredients), cook the pasta. Drain it at least 3 minutes before the expected time and return it to the same pot, allowing it to cool for a few minutes by adding a pat of butter.
Take a baking dish large enough to hold all the pasta (it should be at least 13×7 inches) and butter it well, then sprinkle with breadcrumbs.
Now we just need to finish our preparation.
Add the mushrooms, peas, diced ham, scamorza cheese just taken out of the fridge, and the béchamel to the pasta.
Mix all the ingredients well and, if necessary, add more pepper.
Place everything in the previously buttered and breadcrumb-sprinkled baking dish (as in the photo).
Cover with another handful of breadcrumbs (do not overdo it, it should be a thin layer. You might have some left over), a handful of grated cheese, and bake.
Bake for about 20 minutes or until a nice crust forms.
Once the dish is ready, take it out of the oven and let it cool slightly. This will help you cut this pasta bake better and make precise portions.
Enjoy your meal.
Useful Tips
The holidays are approaching, and time is scarce during those days. You can start preparing this dish the day before.
In short, get everything ready, butter the baking dish, sprinkle it, and add the already prepared and seasoned pasta. Cover with plastic wrap and refrigerate.
The next day, take it out of the fridge and bring it to room temperature.
Meanwhile, preheat the oven, and just before baking, sprinkle with breadcrumbs and cheese.
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