Ingredients with Measurements:
- 1 pound maccheroni pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups grated Parmigiano-Reggiano cheese
- 1 cup grated Pecorino Romano cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook maccheroni pasta according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until lightly browned.
4. Gradually whisk in milk, salt, black pepper, and nutmeg. Cook, whisking constantly, until sauce thickens, about 10 minutes.
5. Remove from heat and stir in Parmigiano-Reggiano and Pecorino Romano cheeses until melted and smooth.
6. In a large bowl, combine cooked maccheroni pasta and cheese sauce. Mix well.
7. Pour maccheroni mixture into a greased 9x13 inch baking dish. Sprinkle breadcrumbs on top.
8. Bake for 25-30 minutes until golden brown and bubbly.
9. Remove from oven and let cool for 5 minutes. Sprinkle chopped parsley on top.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 540
Fat: 29g
Carbohydrates: 44g
Protein: 26g
Sodium: 780mg
Substitutions for ingredients:
- Maccheroni pasta can be substituted with any short pasta such as penne or rigatoni.
- Parmigiano-Reggiano cheese can be substituted with any hard, salty cheese such as Pecorino Romano or Asiago.
- Pecorino Romano cheese can be substituted with any hard, salty cheese such as Parmigiano-Reggiano or Asiago.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked ground beef or Italian sausage to the maccheroni mixture for a meaty version.
- Add chopped spinach or kale to the maccheroni mixture for a healthier version.
- Use a blend of different cheeses such as fontina, mozzarella, and cheddar for a more complex flavor.
Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when baked.
- Use a whisk to prevent lumps in the cheese sauce.
- Let the maccheroni cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or basil on top for a pop of color.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the maccheroni is too dry, add more cheese sauce or a splash of milk.
Food safety advice:
- Be sure to cook the maccheroni to the recommended time to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Pasticcio di Maccheroni al Formaggio is a traditional Italian baked pasta dish that dates back to the 16th century.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot as a main dish for dinner or lunch.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Rich, Creamy, Cheesy, Savory, Comforting