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
SHEET PAN PIZZA with mild provolone, onions and pumpkin in oil
Soft and fluffy, but always crispy. Perfect for topping with an array of flavors to please large gatherings, sheet pan pizza is a symbol of conviviality and sharing, but it’s also the ultimate comfort food for a cozy night in. Born in Rome during the vibrant 1970s, this beloved pizza has never gone out of style—and we’re sure it never will.
Our sheet pan pizza with mild provolone cheese, Borettane onions, and pumpkin in oil is a harmonious blend of flavors that will leave your mouth hanging open... but only until the next bite!
Triple Chocolate Panettone with gianduia chocolate spread
Gold to the Maya, a symbol of luck and strength to the Aztecs, but the first encounter between Christopher Columbus and cocoa was far from love at first sight. It was only about twenty years after its “discovery” that chocolate began its journey to Europe, transforming from an ingredient for medicinal drinks to the undisputed star of the culinary world.
The recipe with which we wish you a very sweet Christmas is Triple Chocolate Panettone embellished with our spreads, because-if you love it as much as we do-you know chocolate is never enough!
BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
Whether it originated in Oklahoma in the late 1800s or in the heart of Kansas at the turn of the last century, the hamburger bun has quickly become an icon around the world. Soft and sweet, with its unmistakable amber color, the bun knows how to be the star of a fast food table as well as a gourmet restaurant.
Our bun with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil is suitable for every season and every occasion. Delicious, colorful, and wholesome, it doesn’t need a side dish—but feel free to add your favorite one to make it truly unique.
