After posting planty of dessert recipes, here you have a first course: Macaroni and 4 Cheeses. This is a very easy-to-make recipe, and you can actually choose the cheeses you like. This is my version, where I choose and balanced them according to my taste, of course! But you could use, for example, some blue cheese (in Italy we have gorgonzola) instead of gruyère, or emmental instead of Galbanino… It’s up to you! Besides, you can use this sauce to season pizza as well: just mix diced cheeses, put it on your pizza base, and bake until they melt and get stringy.
Have a nice day! And thanks again for your sweet good wishes! :°)
P.S. I almost forgot: this time I’ve used scialatielli, but in Italy we usually use penne, or even rigatoni.
Ingredients for 4 servings:
350 g of pasta
50 g of fontina cheese
50 g of gruyère cheese
50 g of Galbanino cheese
20 g of grana cheese
1 knob of butter order albuterol
1 tbsp of pastry flour
100 ml of milk
Melt the butter in a large saucepan, add the flour and stir to make a roux.
Slowly add the milk, then the cheeses as well, except for the grana.
Cook on a very low heat till you get a smooth sauce. Add some grated nutmeg and stir to combine.
Prepare the pasta (see the guide): put a large pot of salted water on to boil, with 1 Tbsp of salt for every 2 quarts of water. When the water comes to a boil, add the pasta and cook, uncovered, at a rolling boil, following the cooking time reported on its package. Drain the pasta “al dente” (it must be still a little firm, not mushy).
Put in the saucepot with the cheese sauce. Add some grated grana and pan-fry to make it season.
Serve your Macaroni and 4 Cheeses after sprinkling with some additional grated nutmeg, or with some freshly ground pepper, if you prefer.
Nessuna ricetta simile a Macaroni and 4 Cheeses.All Recipes, recipe by Flavia Imperatore
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