Italian Baked Mac & Cheese

donatella arpaia recipe for mac and cheese food network recipe hsn

INGREDIENTS:

(Serves 4-6)

  • 1 pound elbow macaroni
  • 1 cup mascarpone
  • 6 oz white cheddar
  • 6 oz Parmigiano Reggiano, grated
  • 6 oz Pecorino Romano, coarsely grated
  • 1/2 cup unsalted butter plus more for greasing baker
  • 1/2 medium onion, finely chopped
  • 1/3 cup all-purpose flour
  • 3 ½ cups light cream
  • bay leaf & thyme leaf
  • salt & black pepper to taste
  • 1/4 teaspoon ground nutmeg

METHOD:

  • Cook pasta according to instructions less two minutes.
  • Melt the butter in a large saucepan over medium-low heat. Add the onion & cook until softened. Sprinkle flour over the onion & stir constantly for 2 minutes. Add light cream, sprinkle thyme, salt & pepper to taste.
  • Increase heat & continue to stir. When liquid reaches a boil, reduce heat to low simmer for 10 minutes. Remove from heat, stir in pepper, nutmeg, & all cheeses until just melted. Stir in pasta & mix well.
  • Spoon mixture into ramekins or baker mounding slightly, bake for 15 minutes, until the cheese is quietly sizzling.
  • Serve in Donatella’s Ceramic Baker or Personal Ramekins for a special occasion. When your guests arrive, take them out of the oven and directly to the table to serve.
  • For a special treat, let the mac and cheese cook for 5 minutes before drizzle truffle oil.

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