Name: Italian Mac and Cheese with Pancetta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 servings
Ingredients: 12 oz macaroni elbows; 8 oz mozzarella, low-moisture; 8 oz fontina; 6 oz provolone, mild; 1 cup parmesan; 2 cups whole milk; 6 tablespoon butter; 4 tablespoon flour; ⅓ lb pancetta, chopped; ¼ cup fresh parsley, chopped; ¾ cup seasoned breadcrumbs

This Italian Mac and Cheese is made with a blend of Italian cheeses and topped with crispy pancetta for a rich and comforting Italian-American dish. It's adapted from the mac and cheese my grandmother made for us as kids. This macaroni and cheese would have us fighting over the leftovers!

Italian macaroni and cheese in a baking dish.

If you love Mac and Cheese and you're looking for more side dishes, check out our Lemon Spinach Orzoand Creamy Mushroom Truffle Risotto.

A Quick Look at The Recipe

✅Recipe Name: Italian Mac and Cheese
⏲️Ready in: 1 hour
👪Makes: 10 servings
📋Main ingredients: Macaroni, four Italian cheeses, and pancetta.
⭐Why You'll Love This Recipe: This Italian macaroni and cheese combines a blend of 4 Italian cheeses with crispy pancetta for a rich and savory Italian-American comfort dish.

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Why This Recipe

Many Italian-style mac and cheese recipes still rely on cheddar, but I wanted our Italian cheese blend to set this version apart. My grandmother used mozzarella, fontina, provolone, and parmesan, but like a true grandmother, she never wrote down the exact amounts. I adapted this recipe for the blog by testing different ratios until each cheese had its designated role: mozzarella for stretch, fontina for creaminess, provolone for sharpness, and parmesan for salty, savory flavor.

The result is a rich and creamy mac and cheese with more depth than a standard cheddar version, finished with crispy pancetta and Homemade Seasoned Italian Breadcrumbs. It's especially good for holidays alongside dishes like Authentic Italian Porchetta and Italian Cast Iron Pork Tenderloin.

Ingredient Notes and Substitutions

Four Italian cheese blend- My grandmother's recipe called for mozzarella, fontina, provolone, and parmesan.
Pancetta- Crispy pancetta adds a salty pork flavor and crunch to the topping. You can use guanciale as a substitute, but I would avoid bacon because its smoky flavor can overpower the cheese blend.
Elbow macaroni- I like elbows for baked mac and cheese or mac and cheese al forno, but you can substitute penne, small shells, or pipette.
Breadcrumbs- Topping the macaroni and cheese with Italian-seasoned breadcrumbs creates a crisp, flavorful topping that complements the creamy cheese sauce.

*Please see the recipe card below for more information about the ingredients.

Cheese Behavior and Swaps

My grandmother gave me the cheeses but not the measurements. After testing, here is how I found the right balance.

Chart showing the roles of four cheeses in Italian mac and cheese: mozzarella adds stretch, fontina adds creaminess, provolone adds sharper flavor, and Parmesan adds salty, savory depth.

Mozzarella provides the stretch and classic cheese pull. Use low-moisture mozzarella rather than fresh, which can release too much water into the sauce.
Mild Provolone adds a sharper, more assertive flavor, without overpowering the other cheeses. I use less provolone than mozzarella and fontina, so it adds flavor without taking over the sauce. We use it in Italian Sausage Bread and Pepperoni Bread (Stromboli) to sharpen the flavor! Provolone picante can be substituted for a stronger, sharper flavor.
Fontina gives the sauce its creamy texture and mildly nutty flavor.
Parmesan adds saltiness and savory depth. I use domestic Parmesan in this recipe, and it works well. Plenty of cheese snobs will disagree, but my number one rule is, "there is no such thing as bad cheese." Quote me on that.

How to Make Italian Mac and Cheese

Follow the numbered steps below to make this baked macaroni and cheese.

Step 1: Add the pancetta to a COLD frying pan and set it over medium-low heat. Cook low and slow, stirring often, until the fat is rendered and the pancetta is golden brown, about eight-10 minutes. Transfer the pancetta to a plate with a slotted spoon, set aside, and save the rendered fat in the pan for the next step.

Combining butter and flour to form a roux.

Step 2: Preheat the oven to 400°F and bring a large pot of salted water to a boil. In the saucepan you cooked the pancetta, melt the butter over medium-low heat. Once melted, add the flour.

Step 3: Continuously whisk the flour and butter for 1-2 minutes until the roux is smooth and lightly bubbling. The roux should form a smooth, thick texture as seen in PHOTO 3. When you drag a wooden spoon through, the line should remain briefly before slowly flowing back together.

Combining whole milk and roux in the pan.

Step 4: Gradually pour the milk into the roux while whisking constantly. Bring the milk to a gentle simmer and cook until the sauce thickens enough to lightly coat the back of a spoon.

Meanwhile, cook the pasta for 2-3 minutes less than the package directions. Reserve ½ cup of pasta water and drain the pasta without rinsing it.

Combining 4 Italian cheeses in the pan with the roux.

Step 5: Remove the sauce from the heat. Add in the cheese one handful at a time (reserving half of the parmesan for topping), stirring until each addition is completely melted before adding more.

Combining the macaroni with the cheese mixture.

Step 6: Add the drained pasta to the cheese sauce and stir until every piece is evenly coated. If the sauce appears too thick to coat the pasta easily, stir in the reserved pasta water 1 tablespoon at a time. Stir in half the pancetta.

Topping creamy mac and cheese with breadcrumbs and pancetta.

Step 7: Transfer the pasta to a greased 9-by-13-inch baking dish. Combine the breadcrumbs with the remaining parmesan cheese and sprinkle the mixture evenly over the pasta. Top with reserved pancetta.

Step 8: Bake uncovered for about 20 minutes, until the cheese sauce is bubbling around the edges and the breadcrumbs are golden brown. Let the mac and cheese rest for 5-10 minutes before serving.

The combination of four Italian cheeses gives this mac and cheese its rich and creamy texture with nutty, sharp, and savory flavor in every bite.

Serve it as a holiday or party side dish alongside favorites like Maple Bacon Brussels Sprouts, Italian Pork Roast, orItalian Meatloaf.

Pro-Tips

Start the pancetta in a cold pan. This will allow the fat to start to render before the meat gets crispy. I explain this technique in depth in my Spaghetti Carbonara Do's and Don'ts.
Remove the sauce from the heat before adding the cheese. Stir in one handful at a time, allowing each addition to melt completely before adding more. This helps create a smooth sauce without overheating the cheese.
Undercook the pasta by 2-3 minutes. It will continue cooking in the oven, so draining it before it reaches full al dente keeps the finished macaroni from becoming soft or mushy.
Add the pasta to the sauce while it is still hot. Hot pasta keeps the cheese sauce warm and fluid, helping it coat every piece evenly. If the sauce feels too thick, stir in reserved pasta water 1 tablespoon at a time.
Do not boil or simmer the cheese sauce. High heat can cause the cheese to separate, leaving the sauce oily or grainy.

FAQs about Italian Macaroni and Cheese

What are the best Italian Cheeses for Mac and Cheese?

Fontina is a no-brainer. It's the perfect creamy, melty cheese without being too stringy. Mozzarella is great because it gives you the cheese pull you see in every Instagram video. Parmesan gives mac and cheese a salty and savory flavor. Provolone provides sharp and pungent flavors.

Do you have to bake mac and cheese?

No, mac and cheese can be made entirely on the stovetop. Baking this Italian mac and cheese gives it a bubbling interior and a crispy topping made with pancetta, Parmesan, and seasoned breadcrumbs.

How do you store and reheat Italian macaroni and cheese?

Place in an airtight container in the refrigerator for up to 4 days. The best way to reheat is wrapped in aluminum foil in the oven at 350°F, but you can also reheat in 1-minute intervals in the microwave.

Can I make Italian Mac and Cheese ahead of time?

Yes. Assemble the pasta and cheese sauce in the baking dish, cover tightly, and refrigerate before baking. Add the pancetta and breadcrumb topping shortly before it goes into the oven so they stay crisp. Bake directly from the refrigerator, adding about 10-15 minutes to the cooking time, or until the sauce is bubbling around the edges.

Is macaroni and cheese Italian?

This recipe is best described as Italian-American rather than a traditional regional Italian dish. It adapts classic baked macaroni and cheese using mozzarella, fontina, provolone, Parmesan, pancetta, and Italian-seasoned breadcrumbs.