Giada De Laurentiis’ Baked Macaroni and Cheese is a rich and comforting pasta dish featuring a trio of cheeses—Fontina, Parmesan, and mozzarella—combined with cream and milk to create an irresistibly silky sauce.
The pasta is baked until the cheese melts and the top becomes lightly golden, forming a bubbling, cheesy crust. Giada often uses taccole pasta, but any short pasta shape works beautifully.
This dish is perfect for family dinners, holidays, or cozy gatherings, delivering classic comfort with a slightly Italian twist thanks to the choice of cheeses and a sprinkle of fresh parsley.
Why Everyone Will Love This Recipe
- Ultra-creamy texture: Heavy cream and milk create a luscious sauce.
- Three-cheese blend: Fontina, Parmesan, and mozzarella add depth and richness.
- Golden baked topping: The cheese melts into a delicious crust.
- Family-friendly: A classic favorite everyone enjoys.
- Great for gatherings: Serves a crowd easily.
It’s simple, indulgent, and always satisfying.
What Is Baked Macaroni and Cheese?
Macaroni and cheese is a beloved comfort food consisting of pasta coated in a creamy cheese sauce. Baked versions are especially popular because the oven creates a bubbly, golden top layer of melted cheese. This variation incorporates Italian cheeses:
- Fontina for creaminess
- Parmesan for sharp flavor
- Mozzarella for melt and stretch
The result is a slightly elevated take on the classic mac and cheese while remaining cozy and comforting.
Cooking Tips for the Best Macaroni and Cheese
- Cook pasta just until al dente. It will continue cooking in the oven.
- Use freshly grated cheese. It melts more smoothly than pre-shredded cheese.
- Mix the cheese evenly. This ensures every bite is flavorful.
- Butter the baking dish well. It prevents sticking and adds flavor.
- Let the pasta rest before serving. This allows the sauce to thicken.
Frequently Asked Questions
What pasta works best for baked mac and cheese?
Short pasta like taccole, elbow macaroni, penne, or rigatoni works well.
Can I substitute the cheeses?
Yes. Gruyère, cheddar, or provolone can be used in place of Fontina.
Can I add breadcrumbs on top?
Absolutely. A buttery breadcrumb topping adds extra crunch.
Can I make this dish ahead of time?
Yes. Assemble the pasta and refrigerate it for up to 24 hours before baking.
Why add flour to the sauce?
The flour helps slightly thicken the cream mixture, creating a smoother sauce.
Can I add protein or vegetables?
Yes. Cooked chicken, pancetta, mushrooms, or spinach are great additions.
How to Store Macaroni and Cheese
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave with a splash of milk to restore creaminess.
How to Freeze Macaroni and Cheese
This dish freezes well. Place cooled portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
Ingredients
- Butter, for greasing the baking dish
- 1 pound pasta (taccole or another short pasta)
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 2 tsps flour
- 1/2 tsp salt, plus more for pasta water
- 1/4 tsp freshly ground black pepper
- 2 heaping cups grated Fontina cheese
- 3/4 heaping cup finely grated Parmesan cheese
- 3/4 heaping cup grated mozzarella cheese
- 2 tbsps fresh Italian parsley, chopped
How to Make Giada de Laurentiis' Mac and Cheese
- Preheat the oven to 450°F (230°C).
- Butter a 13×9-inch (33×23 cm) baking dish and set aside.
- Bring a large pot of salted water to a boil.
- Cook the pasta until tender but still firm to the bite, about 5 minutes. Drain well without rinsing.
- In a large bowl, whisk together the heavy cream, whole milk, flour, salt and black pepper.
- Stir in 1 cup Fontina cheese, 1/2 cup Parmesan cheese and 1/2 cup mozzarella cheese.
- Add the cooked pasta to the bowl and toss until evenly coated.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, mix the remaining 1 cup Fontina, remaining 1/4 cup Parmesan and remaining 1/4 cup mozzarella.
- Sprinkle the cheese evenly over the pasta.
- Bake until the sauce is bubbling and the cheese melts and begins to brown, about 20 minutes.
- Sprinkle with chopped parsley and let the dish rest for 10 minutes before serving.
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