Italian Mac and Cheese Recipe by Fabio Viviani |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I modified this recipe quite a bit to suit our taste but the basis of the recipe is from Fabio. Ingredients:
13 ounces macaroni noodles, whole wheat uncooked |
1/2 cup parmesan cheese, grated |
1 cup cheddar cheese, grated |
1 cup fontina cheese, grated |
1/3 cup blue cheese, crumbled |
4 tablespoons butter |
2 tablespoons flour |
1 1/2 cups milk |
12 garlic cloves |
1 tablespoon extra virgin olive oil |
1 cup panko breadcrumbs |
1 bunch fresh parsley |
1 lemon, zested |
salt and pepper |
Directions:
1. Cook pasta in the pot of salted boiling water until just a minute shy of the package direction.
2. Drain the pasta and set aside.
3. Smash garlic cloves and place them in oil in a sauté pan over medium low heat and cook until soft.
4. Remove garlic and mix with pasta.
5. Heat butter on medium heat, add flour and whisk until nutty but not brown.
6. Add milk and all cheeses and whisk until smooth, do not allow to boil. Should be a little runnier than melted peanut butter. Salt and pepper to taste.
7. Add pasta and garlic to the cheese sauce, mix to incorporate.
8. Put the breadcrumbs, parsley and lemon zest in a food processor and pulse until well combined.
9. Place Mac and cheese in an oven safe shallow pan and top with bread crumb mixture and bake at 400F for 10-15 minutes or until golden brown and bubbly.
10. Serve.
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