Italian MAC & CHEESE
"Liber de coquina" is the name of an ancient cookbook written in Latin dating back to the 1200s. Among its handwritten pages, you can find the recipe for "Makerouns," a pasta dish with cheese, whose name inevitably reminds us of our macaroni. Who knows if this is the beginning of the story of the dish we affectionately call Mac & Cheese today.
It is certainly in the 18th century that Mac & Cheese set out to conquer the world. They found a place in the famous English cookbook The Experienced English Housekeeper and, in France, they met the American president, Thomas Jefferson. He was so struck by their taste that he wanted to reproduce them in his villa in Monticello, Virginia. So, it's with him that the "macaroni and cheese" began their first journey to the United States.
Whether a main course or a side dish for meat-based recipes, Mac & Cheese is an American classic that has never forgotten its European roots. It's a timeless recipe that tells a long story and reminds us that sometimes, the love of one person is enough to take us to the farthest corners of the world.
Preparation time: 25 minutes
Servings: 4
Ingredients
400 g short pasta of your choice
400 ml milk
200 g Parmigiano Reggiano DOP 18 months Emilia Food Love
80 g Mild Provolone Emilia Food Love
100 g Soft Pecorino Emilia Food Love
1/2 teaspoon nutmeg
1 level tablespoon of white flour type "00"
Fresh parsley
Salt and pepper
Method
- Bring plenty of salted water to a boil. In the meantime, grate the three cheeses into a saucepan and add the milk, the nutmeg, and a pinch of pepper.
- Melt the resulting mixture on the stove over low heat, stirring occasionally, until it comes to a boil. Add the tablespoon of flour and stir with a whisk until the sauce becomes smooth and creamy.
- Drop the pasta in the boiling water and drain it a minute or two before the recommended cooking time. Stir the pasta over medium heat with the sauce, adding a little cooking water to distribute the sauce evenly.
- Serve the hot pasta with a sprinkling of black pepper and a few leaves of fresh parsley.
Tip: If you want an even more intense flavor, you can choose to use the 36-month DOP Parmigiano Reggiano, Strong Provolone, and Aged Pecorino.
Also in Cookbook
PENNE with Grilled Peppers and Pecorino Romano
From coincidence to science, the evolution of food pairings has taken us from necessity to the study of molecules. And who knows how many more stops there will be on this incredible journey of taste.
Today, however, we will stop here to prepare a recipe that will win you over thanks to the delicious combination of grilled peppers and Pecorino Romano cheese.
SAVORY PIE WITH RICOTTA, SEMI-DRIED TOMATOES & OLIVES
Trying to make this recipe without sneaking a taste of its irresistible ingredients? Mission impossible! And why resist? Treat yourself to a few olives, a couple of semi-dried tomatoes, or some cubes of provolone while you prepare your savory pie—you won’t regret it.
Colorful and full of flavor, it’s a dish that delights kids and adults alike. Quick, eye-catching, and guaranteed to fill your kitchen with an irresistible aroma while baking, it rewards you with unforgettable flavor.
PASTA ALL'AMATRICIANA
Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration.
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.