WE SHIP ALL OVER EUROPE DIRECTLY FROM ITALY IN 72H BY AIR ✈️ TASTE THE TRUE FLAVOUR OF EMILIA ROMAGNA FOOD.

Italian MAC & CHEESE

December 08, 2023

"Liber de coquina" is the name of an ancient cookbook written in Latin dating back to the 1200s. Among its handwritten pages, you can find the recipe for "Makerouns," a pasta dish with cheese, whose name inevitably reminds us of our macaroni. Who knows if this is the beginning of the story of the dish we affectionately call Mac & Cheese today.

It is certainly in the 18th century that Mac & Cheese set out to conquer the world. They found a place in the famous English cookbook The Experienced English Housekeeper and, in France, they met the American president, Thomas Jefferson. He was so struck by their taste that he wanted to reproduce them in his villa in Monticello, Virginia. So, it's with him that the "macaroni and cheese" began their first journey to the United States.

Whether a main course or a side dish for meat-based recipes, Mac & Cheese is an American classic that has never forgotten its European roots. It's a timeless recipe that tells a long story and reminds us that sometimes, the love of one person is enough to take us to the farthest corners of the world.

 

 

Preparation time: 25 minutes

Servings: 4

Ingredients

400 g short pasta of your choice

400 ml milk

200 g Parmigiano Reggiano DOP 18 months Emilia Food Love

80 g Mild Provolone Emilia Food Love

100 g Soft Pecorino Emilia Food Love

1/2 teaspoon nutmeg

1 level tablespoon of white flour type "00"

Fresh parsley

Salt and pepper

 

Method

  1. Bring plenty of salted water to a boil. In the meantime, grate the three cheeses into a saucepan and add the milk, the nutmeg, and a pinch of pepper.
  2. Melt the resulting mixture on the stove over low heat, stirring occasionally, until it comes to a boil. Add the tablespoon of flour and stir with a whisk until the sauce becomes smooth and creamy.
  3. Drop the pasta in the boiling water and drain it a minute or two before the recommended cooking time. Stir the pasta over medium heat with the sauce, adding a little cooking water to distribute the sauce evenly.
  4. Serve the hot pasta with a sprinkling of black pepper and a few leaves of fresh parsley.

TipIf you want an even more intense flavor, you can choose to use the 36-month DOP Parmigiano ReggianoStrong Provolone, and Aged Pecorino.

Italian Mac & Cheese Emilia Food Love pecorino parmigiano provolone






Also in Cookbook

Baked GNOCCHI
Baked GNOCCHI

June 12, 2024 0 Comments

The sense of smell is closely linked to memory. Just a light fragrance can take us back in time and remind us of the most important moments in our lives, but also the simplest ones in which we found happiness in the little things. A chat, a smile, and why not, even a dish with an unforgettable taste.


With our Baked Gnocchi recipe and its irresistible aroma of hot cheese freshly taken out of the oven, we want to offer you a dish to enjoy in relaxation or to share with the people you love, which will turn into a beautiful and unforgettable new memory.

View full article →

SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey
SAVORY PANNA COTTA with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey

May 17, 2024 0 Comments

A recipe disputed among several European countries and famous worldwide, documented for the first time in Italyspecifically in Piedmontin the 1960s: it's Panna cotta, a dessert with an unmistakable texture and taste.


Our Panna cotta is a savory delicacy with Parmigiano Reggiano cheese, walnuts, rosemary, pepper, and honey. Balanced yet enveloping, rustic yet elegant: its taste alone would suffice to make it the star of the table, but thanks to the decoration with walnuts and rosemary, it's also a delight for the eyes.

View full article →

SOFT SAVORY CAKE with Parmigiano Reggiano
SOFT SAVORY CAKE with Parmigiano Reggiano

May 03, 2024 0 Comments

If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.


Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.

View full article →