Italian Mac and Cheese
Italian Mac and Cheese
Ingredients
For the Mac and Cheese
- 300 g maccheroni
- 100 g butter
- 100 g flour
- 1 L milk
- 150 g Parmigiano Reggiano, freshly grated
- 150 g Pecorino Romano, freshly grated
- 100 g Taleggio, cubed
- 100 g Provolone, grated or cubed
- 1 pinch salt, to taste
- 1 pinch pepper, freshly ground, to taste
For the Topping
- 50 g Parmigiano Reggiano, freshly grated
- 1/2 cup pangrattato, or more, as desired
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the maccheroni until al dente. Drain and set aside.
⏱️ 10 min
- 2
In another pot, melt the butter over medium heat. Add the flour and stir well until a smooth paste (roux) forms. Cook the roux for 2-3 minutes, stirring constantly, to remove the raw flour taste.
⏱️ 5 min
- 3
Gradually add the milk to the roux, whisking constantly to prevent lumps. Bring the sauce to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
⏱️ 10 min
- 4
Add the grated Parmigiano Reggiano, Pecorino Romano, cubed Taleggio, and Provolone to the sauce. Stir until the cheeses are completely melted and a creamy sauce forms.
⏱️ 5 min
- 5
Add the cooked maccheroni to the cheese sauce and mix well, ensuring all pasta is evenly coated with sauce.
⏱️ 2 min
- 6
Transfer the mac and cheese mixture to an oven-safe dish. Generously sprinkle with grated Parmigiano Reggiano and pangrattato.
⏱️ 3 min
- 7
Bake in a preheated oven at 180°C (fan-assisted) for 20-25 minutes, or until the topping is golden brown and crispy and the cheese sauce is bubbling.
⏱️ 25 min•🌡️ 180
Kitchen Tools
Italian Mac and Cheese
For the Mac and Cheese
- 300 g maccheroni
- 100 g butter
- 100 g flour
- 1 L milk
- 150 g Parmigiano Reggiano, freshly grated
- 150 g Pecorino Romano, freshly grated
- 100 g Taleggio, cubed
- 100 g Provolone, grated or cubed
- 1 pinch salt, to taste
- 1 pinch pepper, freshly ground, to taste
For the Topping
- 50 g Parmigiano Reggiano, freshly grated
- 1/2 cup pangrattato, or more, as desired
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the maccheroni until al dente. Drain and set aside.
⏱️ 10 min - 2
In another pot, melt the butter over medium heat. Add the flour and stir well until a smooth paste (roux) forms. Cook the roux for 2-3 minutes, stirring constantly, to remove the raw flour taste.
⏱️ 5 min - 3
Gradually add the milk to the roux, whisking constantly to prevent lumps. Bring the sauce to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
⏱️ 10 min - 4
Add the grated Parmigiano Reggiano, Pecorino Romano, cubed Taleggio, and Provolone to the sauce. Stir until the cheeses are completely melted and a creamy sauce forms.
⏱️ 5 min - 5
Add the cooked maccheroni to the cheese sauce and mix well, ensuring all pasta is evenly coated with sauce.
⏱️ 2 min - 6
Transfer the mac and cheese mixture to an oven-safe dish. Generously sprinkle with grated Parmigiano Reggiano and pangrattato.
⏱️ 3 min - 7
Bake in a preheated oven at 180°C (fan-assisted) for 20-25 minutes, or until the topping is golden brown and crispy and the cheese sauce is bubbling.
⏱️ 25 min•🌡️ 180