Macaroni and Cheese
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Macaroni and Cheese
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1½ packet short pasta 750g. ex. penne, shells, rigatoni, fusilli
- 1 glass full cream milk 200 ml
- 100 grams butter 3.5oz
- 100 grams Taleggio cheese 3.5oz. or a creamy cheese like brie, gorgonzola, or blue cheese
- 120 grams buffalo mozzarella 4.2oz
- 140 grams Provolone 5oz
- 6 tbsp pecorino romano or Parmigiano Reggiano
- 1 tbsp sea salt
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Instructions
- To start with, add 5L water to your pot and put it on the stove to boil.
- In the meantime, slice provolone into small cubes and set it to the side until the end.
- To cook the pasta, once the water boils, add a tablespoon of rock salt (let it dissolve) then add 1½ packets of your pasta of choice and cook al dente.
- Stir the pasta every so often so it does not get stuck to the bottom of the pot.
- While the pasta is cooking, you can start to make the cheese sauce.
- Place a cast-iron casserole (or something similar that can be put directly into the oven) on the stove at a low heat and add 100g of butter, letting it melt.
- Once the butter has melted, add 1 glass of full cream milk along with 100 grams of taleggio (or your creamy cheese of choice) to the mixture.
- Scoop up a mug full of starchy pasta water and add it to a bowl with 6 tbsp of pecorino cheese. Mix this together until it becomes creamy and dense.
- Strain the pasta and add it into the cast-iron casserole then gently mix the pasta with the cheese sauce.
- Add the pecorino cream into the pasta, then break apart 120g of buffalo mozzarella (using your hands), and add it to the pasta.
- Add more pasta water to combine the cheese and pasta and mix everything together.
- Add the pasta back into the casserole and top it with grated pecorino romano. This will make the pasta crunchy after coming out of the oven.
- Top the pasta with cubes of provolone cheese, adding as much as you want! I added 140g of provolone cheese.
- Finally, bake the macaroni & cheese in the oven for 25 minutes at 180°C or 356°F.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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