Italian Mac and Cheese with Pancetta

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!

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

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.

• 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.

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.

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.

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.

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.

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, or Italian Meatloaf.

FAQs about Italian Macaroni and Cheese

What to serve Mac and Cheese with

• Serve this Mac and cheese with chicken dishes like Fennel Chicken Thighs, Cast Iron Chicken Breast, or Italian Chicken Cutlets.
• To balance the rich cheese sauce, add a vegetable like Italian Lacinato Kale, Roasted Carrots and Fennel, or Garlic Parmesan Green Beans.
• Turn it into a hearty main dish by topping it with Braised Italian Short Ribs or Dutch Oven Barbacoa.

Other Cheesy Italian Pastas

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