Italian Mac n’ Cheese


  • 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
  • 1 lb. spiral pasta, cook as directed
  • 1/4 cup Italian bread crumbs
  • 1/4 cup Romano cheese, grated
  • salt and white pepper, to taste


  • In a sauce pan on the stove, whisk butter and flour over medium heat.
  • As it gets thicker, add heavy cream and bring to a slow boil.
  • Continue to whisk, add cheeses and blend until creamy.
  • Add peas and capicola and reduce heat to simmer.
  • Add red pepper flakes, Italian seasonings, salt, and pepper.
  • Turn off heat. Bring a pot of water to a boil and cook pasta according to the directions on the package.
  • Drain water and add pasta to the sauce.
  • In a separate sauté pan add bread crumbs. Stir over a medium heat to toast.
  • Transfer mac n’ cheese to a large bowl and finish with grated cheese and toasted bread crumbs.