Classic Italian Macaroni & Cheese

If ever there was a perfect time of year to enjoy a homemade Italian Macaroni & Cheese it is during the winter. In New England we just got a major snowstorm followed by a freezing rain. It is the perfect time to make my favorite version of Macaroni & Cheese. Everyone has a recipe they love from their mother or grandmother and I have at least 3 versions I like to do depending on my mood and the ingredients I have on hand.

This weekend I am going to make my - Italian Macaroni & Cheese. It is a little bit more work than my other recipes but I simply love this version.

I am so happy to be able to share it.

Ingredients:

1 box Elbow Macaroni - I like Barilla because it has ridges which hold the cheese.

2 cups whole milk

2 cups heavy cream (not half and half)

1 stick unsalted butter

3 garlic cloves - grind into a paste using a mini chop processor or pestle and mortar

3 shallots - grind into a paste using a mini chop processor or pestle and mortar

4 Tbsp. flour

pinch of nutmeg

salt and black pepper

1 cup Mozzarella - shredded

3/4 cup Fontina cheese - shredded (this is my secret to a fantastic mac & cheese)

3/4 cup Romano cheese - shredded

3/4 cup Parmesan cheese - shredded or grated

3 Tbsp. butter - reserved for the breadcrumb topping

1 cup plain or seasoned breadcrumbs or panko breadcrumbs

3 Tbsp. olive oil

Directions:

Preheat oven to 375 degrees

Bake-ware needed a 9 x 13 inch baking/casserole dish.

Prepare the pasta in salted boiling water according to package directions.

Quick Tip - drain the pasta 1 full minute earlier than called for. This will ensure your pasta is not too soft after baking.

In a large sauce pot heat the milk and heavy cream gently on low heat for 5-10 minutes until very warm. Do not boil.

Melt the stick of butter in a large sauce pan and add half of both the garlic and shallot paste. Stir frequently to prevent burning. Be very patient with this stage. Allow the butter to bubble and take on a light brown color.

Add next the flour into the butter to make a roux. You must stir constantly to break down any lumps which may form. Lower the heat if your saucepan gets to hot.

After 3-4 minutes add in the hot milk/cream.

As the sauce becomes creamy use a wooden spoon to finish. This step is key to making your cheese sauce very creamy so please take your time. This stage will take about 5-7 minutes.

Add next a pinch of salt and black pepper as well the nutmeg. Stir on the lowest heat setting to keep lumps from forming.

As the sauce thickens and coats the back of a spoon begin to add the 4 cheeses in batches. Reserve about 2 Tbsp of each of the cheeses for your breadcrumb topping.

When the sauce is thick and creamy (this could take 5-8 minutes) add the pasta into the saucepan of cheese and stir well to incorporate.

Pour the pasta and cheese sauce into the baking dish.

In a clean saute pan heat 3 Tbsp butter with 3 Tbsp olive oil.

Add in the balance of the garlic and shallot paste. Stir well and cook for 3-4 minutes.

Add a pinch of salt and black pepper.

Add the breadcrumbs into the butter mixture and stir well. When the breadcrumbs get warm add the remaining cheese and stir.

Pour the breadcrumbs over the pasta and sauce spreading evenly to fully cover.

Place aluminum foil over the dish and bake for 15-20 minutes.

Remove the foil covering and allow the dish to brown in the oven for 10-12 minutes longer.

When your remove from the oven allow the dish to rest for up to 5 minutes before serving.

ENJOY!