TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings


  • 8 oz. Galbani® Ricotta Cheese
  • 4 oz. Galbani® Mozzarella Cheese, hand shredded
  • 4 oz. Galbani® Provolone Cheese, hand shredded
  • 1 Tbsp. flour
  • 1 Tbsp. butter
  • 2 cups heavy cream
  • 1/2 cup hot capicola, diced
  • 1 cup frozen peas
  • 1/2 tsp. red pepper flakes, crushed
  • 1/2 tsp. Italian seasoning
  • Salt and white pepper, to taste
  • 1 lb. spiral pasta, cook as directed
  • 1/4 cup Italian bread crumbs
  • 1/4 cup Romano cheese, grated


  1. In a sauce pan on the stove, whisk butter and flour over medium heat.
  2. As it gets thicker, add heavy cream and bring to a slow boil.
  3. Continue to whisk, add cheeses and blend until creamy.
  4. Add peas and capicola and reduce heat to simmer.
  5. Add red pepper flakes, Italian seasonings, salt, and pepper.
  6. Turn off heat. Bring a pot of water to a boil and cook pasta according to the directions on the package.
  7. Drain water and add pasta to the sauce.
  8. In a separate saute pan add bread crumbs. Stir over a medium heat to toast.
  9. Transfer mac n? cheese to a large bowl and finish with grated cheese and toasted bread crumbs. Yield: 8 servings
Originally published as Italian Mac N' Cheese in Galbani® Cheese 2017

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