Italian Mac & Cheese Recipe
Italian Mac & Cheese
Total time: 30 to 60 minutes

Cooking time: Approximately 30 minutes

Difficulty: Easy
- 430 g / 1 box elbows
- 1 clove garlic, peeled and chopped
- 15 ml / 1 tablespoon (12g) extra virgin olive oil
- 750 ml milk (2%)
- 60 ml / 4 tablespoons (36g) corn starch
- 60 ml / 4 tablespoons water
- 110 g / 4 oz de provolone
- 110 g / 4 oz d’asiago
- 110 g / 4 oz de fontina
- 15 ml / 1 tablespoon fresh Italian parsley, chopped
- 80 gr (3oz) parmesan cheese, grated
- Salt and pepper to taste
  1. Preheat oven to 200°C / 400°F. Bring a large pot of water to a boil; season with salt.
  2. Sauté garlic with olive oil in a large skillet over medium heat for 1-2 minutes. Add milk and bring to a simmer.
  3. Combine cornstarch with water in a small mixing bowl; stir until a smooth paste forms to make slurry.
  4. Add slurry to the simmering milk; cook for an additional 3-4 minutes.
  5. Dice provolone, fontina and asiago cheeses; add to the sauce; stir to combine.
  6. Meanwhile, cook pasta in half the recommended cooking time than package directions. Drain pasta and toss it in a large mixing bowl with cheese sauce and parsley.
  7. Place pasta with sauce in a greased 33 x 23 cm / 13"x9" casserole dish and top with Parmigiano Reggiano.
  8. Cover with foil and bake for 10 minutes.
  9. Remove foil and broil for an additional 3-4 minutes.
  10. Remove from oven and cool for 10 minutes before serving.
Italian Mac & Cheese 1
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Photo: Barilla

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