20 Delicious Macaroni Grill Recipes Inspired by Italian Cuisine

Craving the rich, comforting flavors of Italian cuisine but short on time? Look no further! We’ve rounded up 20 irresistible Macaroni Grill-inspired recipes that bring the rustic charm of Italy straight to your kitchen. From creamy pastas to zesty salads, these dishes are perfect for weeknight dinners or impressing guests. Get ready to fall in love with every bite—let’s dive in!

Chicken Parmesan with Spaghetti

This classic Italian-American comfort dish delivers golden, cheesy chicken cutlets over a bed of garlicky spaghetti—perfect for a cozy weeknight win.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella
• 8 oz spaghetti
• 2 tbsp chopped fresh basil

Instructions

1. Prep chicken: Pound chicken to 1/2-inch thickness. In separate bowls, place flour, beaten eggs, and a mix of panko, 1/4 cup Parmesan, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Dredge chicken in flour, dip in egg, then coat with breadcrumb mix.
2. Cook chicken: Heat 2 tbsp olive oil in a skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Transfer to a baking sheet.
3. Bake: Top each cutlet with 1/4 cup marinara, 2 tbsp mozzarella, and a sprinkle of remaining Parmesan. Broil 2–3 minutes until cheese melts.
4. Pasta: Cook spaghetti according to package directions. Toss with remaining 1/2 cup marinara.
5. Serve: Plate spaghetti, top with chicken, and garnish with fresh basil.

The double crunch from panko and Parmesan makes every bite irresistible, while broiling locks in the gooey cheese without drying out the chicken.

Tip: For extra crispy chicken, let breaded cutlets rest 5 minutes before frying.

Grilled Shrimp Scampi Pasta

This grilled shrimp scampi pasta is a summery twist on the classic, with smoky charred shrimp and a bright, garlicky butter sauce that clings to every strand of pasta.

Ingredients:

• 8 oz linguine (or spaghetti)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Toss shrimp with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Grill over medium-high heat for 2 minutes per side until opaque and lightly charred. Set aside.
3. In a large skillet, melt 3 tbsp butter over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant.
4. Pour in 1/2 cup white wine and simmer 2 minutes. Stir in 1/4 cup lemon juice and reserved pasta water; simmer 1 minute.
5. Add cooked linguine and shrimp to the skillet, tossing to coat. Remove from heat and stir in 1/4 cup chopped parsley.

The magic here? Grilling the shrimp adds a subtle smokiness that balances the tangy, buttery sauce—no fancy equipment needed, just a basic grill pan or outdoor grill.

Tip: For extra richness, stir in a splash of heavy cream with the pasta water.

Four Cheese Macaroni with Pancetta

This indulgent mac and cheese gets a smoky, salty upgrade from crispy pancetta and a quartet of melty cheeses—comfort food at its finest.

Ingredients:

• 8 oz pancetta, diced
• 12 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup shredded sharp cheddar
• 1 cup shredded Gruyère
• ½ cup grated Parmesan
• ½ cup crumbled Gorgonzola
• ½ cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook pancetta in a skillet over medium heat for 6–8 minutes until crisp. Drain on paper towels.
2. Cook macaroni in salted boiling water for 1 minute less than package instructions. Drain.
3. Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth. Stir in garlic powder, onion powder, kosher salt, and black pepper. Simmer for 3–4 minutes until thickened.
4. Remove from heat; stir in cheddar, Gruyère, Parmesan, and Gorgonzola until melted. Fold in macaroni and half the pancetta.
5. Transfer to a greased 9×13″ baking dish. Top with panko and remaining pancetta. Bake for 20 minutes until bubbly and golden.

The Gorgonzola adds a funky depth that balances the richness, while the pancetta gives every bite a crispy crunch. Tip: For extra browning, broil for the last 2 minutes—just watch closely!

Garlic Butter Steak Pasta

This creamy, garlicky pasta with juicy steak is the ultimate comfort food—ready in under 30 minutes and packed with restaurant-worthy flavor.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 1 lb sirloin steak, thinly sliced
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Season steak with 1/2 tsp salt and 1/2 tsp black pepper. Melt 1 tbsp butter in a large skillet over medium-high heat. Sear steak for 2–3 minutes per side until browned. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add garlic and red pepper flakes (if using); sauté 30 seconds until fragrant. Pour in heavy cream and remaining 1/2 tsp salt, simmering 2 minutes.
4. Stir in Parmesan until melted. Toss in pasta, adding reserved pasta water 1 tbsp at a time to loosen the sauce. Fold in steak and any juices.
5. Garnish with parsley and serve immediately.

The magic here? The steak stays tender while the garlic butter sauce clings perfectly to every noodle—no fancy skills required.

Tip: For extra richness, swap half the butter with olive oil when searing the steak.

Spinach and Artichoke Macaroni Bake

This creamy Spinach and Artichoke Macaroni Bake combines two comfort-food favorites into one irresistible casserole—perfect for cozy weeknights or potlucks.

• 8 oz elbow macaroni
• 1 (14 oz) can artichoke hearts, drained and chopped
• 5 oz fresh baby spinach, roughly chopped
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 (8 oz) block cream cheese, softened
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a large bowl, mix cream cheese, heavy cream, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes until smooth. Fold in cooked macaroni, artichoke hearts, spinach, 1 1/2 cups mozzarella, and 1/2 cup Parmesan.
3. Transfer to a greased 9×13-inch baking dish. Top with remaining 1/2 cup mozzarella.
4. Bake for 20–25 minutes until bubbly and golden. Let stand 5 minutes before serving.

The tangy artichokes and fresh spinach cut through the rich cheese sauce, giving this bake a crave-worthy balance. Tip: For extra crunch, sprinkle buttery breadcrumbs on top before baking!

Lobster Mac and Cheese

This decadent lobster mac and cheese is the ultimate comfort food with a luxurious twist—tender lobster folded into a creamy, cheesy sauce.

Ingredients:

• 8 oz elbow macaroni
• 1 1/2 cups cooked lobster meat, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk and heavy cream until smooth.
3. Stir in cheddar, Gruyère, garlic powder, smoked paprika, cayenne (if using), salt, and black pepper. Cook until cheese melts and sauce thickens (about 5 minutes).
4. Fold in cooked macaroni and lobster meat. Transfer to a greased baking dish.
5. In a small bowl, mix panko and Parmesan. Sprinkle evenly over the mac and cheese.
6. Bake for 20–25 minutes until bubbly and the topping is golden brown.

The lobster adds a sweet, briny richness that pairs perfectly with the smoky, cheesy sauce—this dish is a showstopper for special dinners!

Tip: For extra flavor, toss the lobster meat with a pinch of Old Bay seasoning before folding it in.

Sun-Dried Tomato Pesto Pasta

This vibrant pasta dish packs a punch with its rich, tangy sun-dried tomato pesto—ready in just 20 minutes for a weeknight win!

Ingredients:

• 12 oz dried pasta (penne or fusilli work great)
• 1/2 cup oil-packed sun-dried tomatoes, drained (reserve 2 tbsp oil)
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup toasted pine nuts
• 2 garlic cloves, peeled
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup fresh basil leaves
• 2 tbsp reserved sun-dried tomato oil

Instructions:

1. Cook the pasta: Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Make the pesto: In a food processor, blend sun-dried tomatoes, Parmesan, pine nuts, garlic, red pepper flakes, salt, and basil until roughly chopped. With the motor running, drizzle in the 2 tbsp reserved oil until a chunky paste forms.
3. Toss together: Return the drained pasta to the pot. Add pesto and 1/4 cup reserved pasta water, tossing vigorously to coat. Add more water 1 tbsp at a time if needed to loosen the sauce.
4. Serve: Top with extra Parmesan and a sprinkle of red pepper flakes for a kick.

The magic here? The sun-dried tomatoes double as a flavor bomb and a sauce thickener, giving every bite a luxuriously sticky texture.

Tip: For a creamy twist, stir in 2 tbsp ricotta or goat cheese with the pesto.

Roasted Garlic Alfredo Macaroni

This creamy, garlicky twist on classic mac and cheese is comfort food at its finest—rich, velvety, and packed with deep roasted garlic flavor.

Ingredients:

• 8 oz elbow macaroni
• 1 whole garlic head, roasted
• 3 tbsp unsalted butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Squeeze cloves into a bowl when cool.
2. Cook pasta: Boil macaroni in salted water until al dente (about 8 minutes). Drain, reserving 1/2 cup pasta water.
3. Make sauce: Melt butter in a skillet over medium heat. Add roasted garlic, mashing into a paste. Pour in heavy cream, stirring until simmering (2–3 minutes). Reduce heat to low, whisk in Parmesan, salt, pepper, and nutmeg until smooth.
4. Combine: Toss cooked macaroni with sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Garnish with parsley.

The magic here? Roasting garlic mellows its bite and adds a caramelized depth that store-bought Alfredo sauce can’t match. Tip: For extra indulgence, top with crispy pancetta or toasted breadcrumbs before serving.

Spicy Sausage and Peppers Pasta

This hearty pasta dish packs a punch with smoky sausage, sweet bell peppers, and a touch of heat—perfect for weeknights when you crave bold flavors without the fuss.

Ingredients:

• 12 oz rigatoni or penne pasta
• 1 lb spicy Italian sausage (casings removed)
• 2 tbsp olive oil
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook, breaking it into crumbles, for 5–6 minutes until browned. Transfer to a plate.
3. In the same skillet, add bell peppers, onion, and garlic. Cook for 5 minutes until softened. Stir in red pepper flakes, oregano, salt, and black pepper.
4. Return sausage to the skillet. Add cooked pasta and 1/4 cup reserved pasta water, tossing to combine. Add more water if needed to loosen the sauce.
5. Remove from heat and stir in Parmesan and parsley.

The magic here? The spicy sausage infuses the peppers and pasta with smoky depth, while the Parmesan adds a salty, creamy finish.

Tip: For extra richness, stir in a splash of heavy cream with the pasta water.

Truffle Oil Mushroom Macaroni

This creamy, earthy macaroni is a grown-up twist on the classic, with sautéed mushrooms and a drizzle of truffle oil for a restaurant-worthy finish.

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup shredded Gruyère cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp truffle oil
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook for 5–6 minutes until golden, stirring occasionally. Stir in garlic and cook for 30 seconds until fragrant.
3. Sprinkle flour over the mushrooms and stir to coat. Gradually pour in milk, stirring constantly until the mixture thickens slightly, about 2 minutes.
4. Reduce heat to low. Add Gruyère, salt, and black pepper, stirring until the cheese melts and the sauce is smooth.
5. Fold in cooked macaroni until evenly coated. Remove from heat and drizzle with truffle oil. Garnish with parsley before serving.

The truffle oil adds a luxurious depth that pairs perfectly with the nutty Gruyère and tender mushrooms—elevating simple ingredients into something special.

Tip: For extra richness, stir in 2 tbsp of cream cheese with the Gruyère.

Pesto Chicken Penne Pasta

This creamy, herby pesto chicken pasta is a weeknight hero—ready in 30 minutes and packed with bright, garlicky flavor.

Ingredients:

• 12 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 1/2 cup basil pesto (store-bought or homemade)
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 cup cherry tomatoes, halved

Instructions:

1. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
3. Reduce heat to low. Stir in pesto, heavy cream, Parmesan, and red pepper flakes (if using). Toss with cooked pasta, adding reserved pasta water 1 tbsp at a time until sauce clings evenly.
4. Gently fold in cherry tomatoes and warm through for 1–2 minutes.

The magic here? The cream mellows the pesto’s sharpness while keeping that vibrant green color—no dull, separated sauces allowed!

Tip: For extra flavor, sear the chicken in batches to get a golden crust without overcrowding the pan.

Baked Ziti with Italian Sausage

This hearty baked ziti is a crowd-pleaser, with savory sausage, melty cheese, and a rich tomato sauce that comes together in one comforting dish.

Ingredients:

• 12 oz ziti pasta
• 1 lb Italian sausage (casings removed)
• 1 (24 oz) jar marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package instructions until al dente, then drain.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add Italian sausage, breaking it into crumbles, and cook until browned (5–7 minutes). Drain excess fat.
3. Stir in marinara sauce, 1 tsp dried basil, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes (if using). Simmer for 3 minutes.
4. In a bowl, mix ricotta, 1 cup mozzarella, and 1/2 cup Parmesan. Season with salt and black pepper to taste.
5. Combine cooked ziti with the sausage sauce, then fold in the cheese mixture. Transfer to a greased 9×13-inch baking dish and top with remaining 1 cup mozzarella.
6. Bake at 375°F for 20–25 minutes, until bubbly and golden. Let rest 5 minutes before serving.

The ricotta mixture keeps this baked ziti extra creamy, while the crispy cheese topping adds the perfect contrast.

Tip: For a lighter version, swap half the ricotta with cottage cheese—it melts just as smoothly!

Creamy Tuscan Shrimp Macaroni

This Creamy Tuscan Shrimp Macaroni is a restaurant-worthy dish that comes together in under 30 minutes—perfect for busy weeknights when you crave something indulgent yet effortless.

• 8 oz uncooked elbow macaroni
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup baby spinach, roughly chopped
• 1/4 cup sun-dried tomatoes (oil-packed), sliced

1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the garlic and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream, then stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 2–3 minutes until slightly thickened.
5. Add the cooked macaroni, shrimp, spinach, and sun-dried tomatoes to the skillet. Toss gently for 1–2 minutes until the spinach wilts and everything is coated in the creamy sauce.

The magic here? The sun-dried tomatoes add a sweet-tangy punch that balances the rich, garlicky cream sauce—no one will guess how quick it is to make!

Tip: For extra depth, use the oil from the sun-dried tomatoes to sauté the garlic.

Caprese Macaroni Salad

This fresh, summery twist on pasta salad combines juicy tomatoes, creamy mozzarella, and fragrant basil for a dish that tastes like sunshine on a plate.

Ingredients:

• 8 oz elbow macaroni (about 2 cups dry)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or cubed)
• 1/4 cup thinly sliced fresh basil
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook macaroni in salted boiling water according to package directions until al dente. Drain, rinse under cold water, and shake well to remove excess moisture.
2. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add cooled macaroni, cherry tomatoes, and mozzarella to the dressing. Gently toss until evenly coated.
4. Fold in 1/4 cup basil just before serving (reserve a few leaves for garnish).

The magic here? Chilling the pasta before dressing it keeps the textures perfect—no soggy noodles, just bright, balanced bites.

Tip: For deeper flavor, let the dressed salad rest 15 minutes before adding basil.

Roasted Red Pepper Mac and Cheese

This creamy, smoky mac and cheese gets a vibrant upgrade with sweet roasted red peppers blended right into the cheese sauce—comfort food with a gourmet twist!

Ingredients:

• 12 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (12 oz) jar roasted red peppers, drained and patted dry
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup panko breadcrumbs (optional)

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package directions until al dente; drain and set aside.
2. In a blender, puree roasted red peppers until smooth. Set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk until smooth. Stir in garlic powder, smoked paprika, salt, and black pepper.
4. Reduce heat to low. Add cheddar and Monterey Jack cheeses, stirring until melted. Fold in the red pepper puree, then mix in the cooked macaroni.
5. Transfer to a greased 9×13″ baking dish. Sprinkle with panko (if using) and bake for 20 minutes until bubbly and lightly browned.

The roasted peppers add a subtle sweetness and gorgeous color, while smoked paprika amps up the cozy, smoky notes—no one will guess it’s this easy!

Tip: For extra charred flavor, roast fresh red peppers under the broiler for 10 minutes instead of using jarred.

Herb Crusted Salmon Pasta

This elegant yet easy dish combines flaky herb-crusted salmon with tender pasta for a restaurant-worthy meal at home.

Ingredients:

• 12 oz salmon fillet (skin-on or skinless)
• 8 oz linguine or fettuccine
• 3 tbsp olive oil, divided
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus extra for pasta water
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Mix 1 tbsp olive oil, parsley, dill, lemon zest, garlic powder, 1/2 tsp salt, and black pepper in a bowl. Press herb mixture onto salmon.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear salmon crust-side down for 2 minutes, flip, then transfer skillet to oven. Bake for 8–10 minutes until salmon flakes easily.
4. Meanwhile, melt butter with remaining 1 tbsp olive oil in a pot. Sauté minced garlic for 30 seconds. Add cooked pasta, parmesan, lemon juice, and splash of reserved pasta water. Toss to coat.
5. Flake salmon into pasta or serve whole atop portions.

The crispy herb crust adds bold flavor to every bite, while the lemony pasta keeps it light. Tip: For extra crunch, broil the salmon for the last 1–2 minutes.

White Wine Garlic Butter Pasta

This elegant yet simple pasta dish lets white wine and garlic shine, with a rich butter sauce that coats every strand perfectly.

Ingredients:

• 8 oz spaghetti or linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
3. Pour in white wine and simmer for 2–3 minutes, stirring occasionally, until slightly reduced.
4. Add cooked pasta to the skillet, tossing to coat. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Remove from heat and stir in Parmesan and parsley until cheese melts into the sauce.

The wine reduction adds a bright acidity that balances the richness of the butter, making this feel restaurant-worthy with minimal effort.

Tip: For extra depth, add a splash of pasta water to the sauce just before serving—the starch helps it cling to every bite.

Broccoli Cheddar Macaroni Bake

This creamy, cheesy bake is the ultimate comfort food with a veggie boost—perfect for weeknights when you crave something cozy but wholesome.

Ingredients:

• 8 oz elbow macaroni
• 2 cups small broccoli florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions, adding broccoli florets during the last 2 minutes of boiling. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, onion powder, dry mustard, salt, and black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat and stir in cheddar cheese until melted. Fold in macaroni and broccoli, then transfer to a greased 9×13-inch baking dish.
4. Sprinkle Parmesan and panko evenly over the top. Bake for 20 minutes until the topping is golden and the sauce bubbles at the edges.

The crispy panko topping contrasts beautifully with the velvety cheese sauce, while the broccoli keeps it fresh—no one will guess it’s this easy!

Tip: For extra crunch, toast the panko in a dry skillet with a drizzle of olive oil before sprinkling it on top.

Bacon and Leek Macaroni Gratin

This creamy, smoky gratin combines crispy bacon and sweet leeks with a cheesy pasta bake—comfort food at its finest.

Ingredients:

• 8 oz elbow macaroni
• 6 slices thick-cut bacon, chopped
• 2 medium leeks (white and light green parts), thinly sliced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar
• 1/2 cup grated Parmesan
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain.
2. In a skillet, cook chopped bacon over medium heat until crisp (6–8 minutes). Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat.
3. In the same skillet, sauté leeks in reserved bacon fat and 1 tbsp butter until soft (5 minutes).
4. Melt remaining 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking until smooth. Simmer 3–4 minutes until thickened.
5. Remove from heat; stir in cheddar, Parmesan, garlic powder, smoked paprika, black pepper, and salt until melted.
6. Combine cooked macaroni, cheese sauce, leeks, and bacon. Transfer to a greased 9×13″ baking dish. Bake 20 minutes until bubbly and golden.

The crispy bacon topping and sweet leeks melt into the ultra-creamy sauce, making every bite a perfect balance of textures.

Tip: For extra crunch, broil the gratin for 1–2 minutes at the end—just watch closely!

Lemon Garlic Shrimp Macaroni

This zesty, creamy pasta comes together in under 30 minutes, making it a weeknight hero with restaurant-worthy flair.

Ingredients:

• 8 oz macaroni pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook macaroni according to package instructions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add garlic and red pepper flakes; sauté 30 seconds until fragrant. Pour in heavy cream, lemon zest, lemon juice, salt, and black pepper. Simmer 2 minutes.
4. Stir in cooked macaroni, shrimp, and Parmesan. Toss, adding reserved pasta water 1 tbsp at a time until saucy. Garnish with parsley.

The bright lemon cuts through the rich cream for a pasta that feels indulgent but never heavy. Tip: For extra depth, swap 1 tbsp butter for olive oil when cooking the shrimp.

Conclusion

From creamy pastas to zesty salads, these 20 Macaroni Grill-inspired recipes bring Italy’s flavors right to your kitchen! Whether you’re craving comfort food or a fresh twist, there’s something here for everyone. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the Italian love—pin it for later and spread the deliciousness!