Italian Mac And Cheese Recipe By Fabio Viviani

ITALIAN MAC AND CHEESE RECIPE BY FABIO VIVIANI

Italian Mac and Cheese Recipe by Fabio Viviani image

Make and share this Italian Mac and Cheese Recipe by Fabio Viviani recipe from Food.com.

Provided by Nado2003

Categories Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

13 ounces macaroni noodles, whole wheat uncooked
1/2 cup parmesan cheese, grated
1 cup cheddar cheese, grated
1 cup Fontina cheese, grated
1/3 cup blue cheese, crumbled
4 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
12 garlic cloves
1 tablespoon extra virgin olive oil
1 cup panko breadcrumbs
1 bunch fresh parsley
1 lemon, zested
salt and pepper

Steps:

Cook pasta in the pot of salted boiling water until just a minute shy of the package direction.
Drain the pasta and set aside.
Smash garlic cloves and place them in oil in a sauté pan over medium low heat and cook until soft.
Remove garlic and mix with pasta.
Heat butter on medium heat, add flour and whisk until nutty but not brown.
Add milk and all cheeses and whisk until smooth, do not allow to boil. Should be a little runnier than melted peanut butter. Salt and pepper to taste.
Add pasta and garlic to the cheese sauce, mix to incorporate.
Put the breadcrumbs, parsley and lemon zest in a food processor and pulse until well combined.
Place Mac and cheese in an oven safe shallow pan and top with bread crumb mixture and bake at 400F for 10-15 minutes or until golden brown and bubbly.
Serve.

Nutrition Facts : Calories 662.5, Fat 30.6, SaturatedFat 17.2, Cholesterol 82.5, Sodium 736.5, Carbohydrate 68.9, Fiber 3.8, Sugar 3.7, Protein 27.9

ITALIAN MAC-N-CHEESE

Italian Mac-n-Cheese image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings, plus leftovers

Number Of Ingredients 14

Ingredients

1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

Steps:

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

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