This Italian Macaroni and Cheese is incredible. You will savor every single bite. It is the best mac and cheese that I have ever had, and the best thing is that you can make it in just 12 minutes.
I thought that I was the master of making macaroni and cheese, but when I was in Piedmont I learned that I was wrong. I learned how to make the most creamy cheese Italian Macaroni and Cheese – it is so good that it was the very first thing that I made and ate when I returned home from Piedmont. It is safe to say that I am addicted.
The goal of my trip to Piedmont was to learn about authentic Italian products. We spent the bulk of our second day at the University of Gastronomic Sciences of Pollenzo. As a fun nod to American’s love of macaroni and cheese, the first lesson in out cooking class was how to prepare one of American’s most well known culinary delights using authentic Italian products.
The chef prepared a macaroni and cheese using a fondue made of cream, rocchetta cheese, and a Piedmontese cheese that is similar to Parmesan. It was perfect. The sauce was creamy and thick, with just enough sharpness and saltiness. And it held to the pasta and filled each available space.
You will be surprised by how easy this recipe is. You can prepare it in just minutes and you only need a few basic ingredients. Cheese is the most important ingredient in this recipe. Try to find Rocchetta. It is made of a blend of cow and sheeps milk cheeses. It is creamy in taste and it melts beautifully.
In America, macaroni and cheese is usually made with a mornay sauce which is comprised of milk, butter, flour, and cheese. In Italy, they just use cream and cheese. Yes, this means that the Italians took an American food and found a way to make it even more unhealthy. It is one of those foods that is so exceptionally delicious that it is worth every single calorie. And if you are going to indulge and have macaroni and cheese, shouldn’t it be the very best?
Cook Time12 minutes
Total Time12 minutes
- 1 cup Pasta
- 1/2 cups Heavy Cream
- 3/4 cup Rocchetta Cheese, cubed
- 1/3 cup Parmesan
- Ground Black Pepper
- Optional: top with toasted breadcrumbs
Bring a pot of salted water to a boil. As soon as the water comes to a boil, add the pasta and stir.
While the pasta cooks, prepare the cheese fondue. Heat the cream in a saucepan over medium low heat until it is steaming but not bubbling. Add the rocchetta cheese, and stir until it melts. Keep it steaming hot until the pasta is ready.
Undercook the pasta just a little, you want to let it finish cooking right in the cheese fondue.
Once the pasta is very very al dente, drain it and add it to the cheese fondue and let it cook in the sauce for 2 minutes.
Then add the parmesan, stir, and divide the macaroni and cheese between two bowls. Top with freshly ground black pepper, and toasted breadcrumbs if you like, and serve.
Amount Per Serving: