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Italian Mac and Cheese

Name: Italian Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: ½ tablespoon kosher salt (plus more to taste); 1 pound penne rigate (*); 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 3 cups whole milk (room temperature)*); 1 tablespoon fresh thyme (chopped)*); 1 tablespoon fresh oregano (chopped)*); 1 tablespoon fresh basil (chopped)*); 1 cup mozzarella (4 ounces; shredded); 1 cup fontina (4 ounces; shredded); 2 cups Parmigiano Reggiano (8 ounces; shredded)*); black pepper (to taste); ½ cup Italian breadcrumbs (for garnish)*)

8 servings

hidangan

10 minutes

masa aktif

30 minutes

jumlah masa

Mula Memasak

Bahan-bahan

½ tablespoon kosher salt (plus more to taste)

1 pound penne rigate (*)

4 tablespoons unsalted butter

¼ cup all-purpose flour

3 cups whole milk (room temperature)*)

1 tablespoon fresh thyme (chopped)*)

1 tablespoon fresh oregano (chopped)*)

1 tablespoon fresh basil (chopped)*)

1 cup mozzarella (4 ounces; shredded)

1 cup fontina (4 ounces; shredded)

2 cups Parmigiano Reggiano (8 ounces; shredded)*)

black pepper (to taste)

½ cup Italian breadcrumbs (for garnish)*)

Arahan

Cook the pasta: bring a large pot of water to a boil. Stir in the kosher salt. Then add the penne rigate. Cook according to the package instructions until al dente. Just before the pasta is ready, reserve 1 cup of pasta water and set aside. Then drain the pasta when ready.

Make the base of the sauce: while the pasta cooks, heat a large sauté pan or pot over medium heat. Melt the butter in the pan and then gradually whisk in the flour to form a roux (a thick paste that helps thicken the sauce). Cook for 1 to 2 minutes while whisking continuously until the roux becomes slightly golden. Then gradually whisk in the milk, stirring continuously to prevent lumps. Continue to cook while whisking constantly until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes.

Add the herbs and cheese: Whisk in the fresh thyme, oregano, and basil. Cook for 1 to 2 minutes to allow the flavors to infuse. Then remove the pan from the heat and gradually add the shredded mozzarella, fontina, and Parmigiano Reggiano, whisking until fully melted and smooth. If the sauce becomes too thick, add a bit of the reserved pasta water to achieve your desired consistency.

Combine the pasta and cheese sauce: fold the cooked pasta into the cheese sauce until evenly coated. Add pasta water as needed to achieve your desired consistency. Season with salt and black pepper to taste as needed. Garnish with Italian breadcrumbs, serve, and enjoy!

Pemakanan

Saiz Hidangan

1 cup

Kalori

536 kcal

Jumlah Lemak

24 g

Lemak Tepu

14 g

Lemak Tidak Tepu

Lemak Trans

Kolesterol

69 mg

Natrium

885 mg

Jumlah Karbohidrat

54 g

Serat Pemakanan

2 g

Jumlah Gula

7 g

Protein

26 g