Macaroni and Cheese Italiano
Our favorite Italian cheeses transform the old standby into this sumptuous dish. Mac and cheese will never be the same!
1 pound elbow macaroni
2½ cups heavy whipping cream
3½ cups whole milk
2 teaspoons flour
½ teaspoon salt
8 ounces grated mozzarella cheese
8 ounces grated provolone cheese
1½ cups grated Parmesan cheese, divided
2 tablespoons each chopped fresh basil and oregano
Equipment: Natural gas stovetop and oven
12 to 16 servings
Preheat oven to 450 degrees.
Cook the macaroni according to package directions until al dente. Drain well, but do not rinse.
In a large bowl mix the flour and salt with a little of the cream until smooth, then whisk in the remaining cream and milk. Add the cooked macaroni, mozzarella, provolone, one cup of the Parmesan, and the herbs. Mix well.
Grease a 9″x13″ ovenproof glass pan generously with softened butter. Place the macaroni mixture in the pan and spread evenly with a spatula. Sprinkle the remaining half cup of Parmesan over the top and let the mixture sit for 15 minutes. Bake for 20 minutes or until the mixture is bubbling and the top has reached a golden brown. Remove from the oven and let rest for at least 10 minutes before serving.