Italian Baked Macaroni & Cheese (White Christmas Baked Macaroni & Cheese)
Let me just tell you right now: this is the mac and cheese you make when you want something special — something holiday-level decadent — something that makes people stop mid-bite and go, “Wait… WHAT is in this?!”Thanksgiving is for your classic yellow baked mac & cheese…But Christmas?Christmas is for White Christmas Baked Macaroni & Cheese.And honestly? New Year’s Eve too. This dish is pure holiday glam — creamy, silky, elegant, and SO unbelievably flavorful. I’m not exaggerating when I say this is the best mac & cheese I’ve ever had in my life. I said it out loud while I was cooking because I couldn’t believe how good that sauce was.This isn’t just mac & cheese.This is luxury mac & cheese — pancetta, wine-kissed béchamel, mozzarella, cheddar, and a mountain of freshly grated Locatelli Pecorino Romano. Skip the scalloped potatoes this year and go straight for this masterpiece. Your guests will lose their minds.If you’re planning your Christmas dinner menu and want my full holiday lineup, Here is a top 10 list for you!If you want more traditional Thanksgiving-style sides, he’ll link that here too.
Equipment
Ingredients
Total Cheese Amounts (Divided)
- 16 oz whole-milk mozzarella shredded (divided)
- 10 oz for the sauce 6 oz for topping
- 8 oz white cheddar shredded (divided)
- About 6 oz for the sauce ~2 oz for topping
- 1¼ cups Locatelli Pecorino Romano freshly grated (divided)
- 1 cup for the sauce ¼ cup for topping
For the Sauce
- 4 oz pancetta diced
- ¼ cup finely diced sweet onion
- Freshly cracked black pepper
- Small pinch of salt
- 3 tbsp salted butter
- 4 tbsp all-purpose flour
- ½ cup good-quality Chardonnay or any dry white wine
- 4½ cups half-and-half room temperature
For the Pasta & Topping
- 12 oz rotini pasta cooked 1–2 minutes under al dente
- Butter or nonstick spray for greasing the dish
- 3/4 cup seasoned panko breadcrumbs
- 4 tbsp salted butter melted
Instructions
Cook the Pancetta
- Add the diced pancetta to a large pot and sauté over medium heat until golden and crisp.
- Do not drain the fat — it’s liquid gold.
Add Onion
- Stir in the diced sweet onion and cook until translucent with the faintest golden edge. Do not brown.
- Season with black pepper and a tiny pinch of salt.
Make the Roux
- Add the butter to the pot. Once melted, whisk in the flour and cook 3–5 minutes over medium–medium low, whisking constantly. It should be smooth and bubbly (not browned).
Add White Wine
- Pour in the Chardonnay and whisk. It will tighten up and get a little clumpy — that’s exactly what it should do.
Add Half & Half
- Slowly whisk in the room-temp half-and-half.
- Bring it to just a boil, then immediately reduce to a medium simmer.
- Let it simmer 5–10 minutes, whisking often, until thickened.
Add the Cheeses (Sauce Portion Only)
- Reduce heat to low and stir in:
- 10 oz mozzarella
- ~6 oz white cheddar
- 1 cup Pecorino Romano
- Stir until completely melted and silky.
- Taste, then add salt only if needed.
Assemble
- Preheat oven to 350°F.
- Grease a 9×13 baking dish.
- Add the undercooked rotini and pour the cheese sauce over top.
Make the Topping
- Mix the panko with the melted butter.
- Sprinkle the remaining mozzarella (6 oz), cheddar (~2 oz), and Pecorino Romano (¼ cup) over the pasta.
- Add the buttery panko.
Bake
- Bake about 30-40 minutes, or until top is browned and cheese is bubbling.
- Broil 1 minute at the end for extra crispiness (optional).
Tried this recipe?Let us know how it was!