Pasta is a great fall and winter dish, and this Italian Mac and
Cheese, adapted from a recipe by The Slow Roasted Italian is easy to prepare
and tasty to eat. Initially, I'd wondered about adding Italian seasoning to
macaroni and cheese, particularly in what I perceived as a rather large amount. But this dish is just perfect, and I enjoyed it a great deal.
I did not use the penne
pasta from the original recipe; instead I used my new favorite, pipette. I love this pasta that gets its name from the elbow
pipes it resembles, because it holds so much saucy deliciousness in each bite.
In addition to changing the type of pasta, I also adapted this recipe to change
the called for 8 ounces of Italian blend shredded cheese, to 8 ounces of cheese
that I had shredded by hand. Prepackaged shredded cheese always seems a bit
dry, and contains additives to keep it from clumping. Ew! I also reduced the
amount of pasta by half (the original called for a pound of pasta) because I
prefer mine extra creamy.
Italian Style Mac and Cheese
Adapted from The Slow Roasted Italian
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon dried Italian seasoning
2 cups whole milk
8 ounces pipette pasta
8 ounces shredded Gouda cheese
1/3 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and set aside while you work on the sauce.
In a medium-large saucepan over medium heat, melt butter. Whisk in flour and Italian seasonings and cook for about two minutes. Whisk in milk, allowing the mixture to thicken, and then add cheeses and whisk until fully combined and thickened. Add drained pasta to the cheese sauce stir to combine.
2 cups whole milk
8 ounces pipette pasta
8 ounces shredded Gouda cheese
1/3 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and set aside while you work on the sauce.
In a medium-large saucepan over medium heat, melt butter. Whisk in flour and Italian seasonings and cook for about two minutes. Whisk in milk, allowing the mixture to thicken, and then add cheeses and whisk until fully combined and thickened. Add drained pasta to the cheese sauce stir to combine.
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2 comments:
I like it because it's different! I have some of the pipette pasta and everything else except the Gouda. Gouda. That's such a funny name! Anyway, I think I'll give this a try. Now that the weather has FINALLY cooled off, I can get busier in the kitchen!
I love pasta - never heard of this one. I will keep an eye out for it. Fall is perfect for soups, and homemade cheesy pasta!
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