Italian Style Mac n Cheese
When I decided to share a recipe for Macaroni and Cheese, I realized I better come up with one that is very special and of course in keeping with my “Grandma Style” of cooking. My recipe is made with 3-Italian cheeses, lots of cream and bacon! If you are not interested in a legit, blow your mind, would make any Southern Grandma slap their mama, Mac n Cheese then don’t bother reading any further.
For the Cheese Sauce you’ll need:
- 5 cups of whole milk
- 1 cup heavy cream
- 5 tbs flour
- 8 tbs butter
- 1/2 lb of bacon cooked, drained on
- paper towels and crumbled
- 1/4 cup chopped parsley
- 1/4 cup minced onion
- 1 garlic clove minced
- 4 ounces of grated Parmesan cheese
- 4 ounces of grated Asiago cheese
- 8 ounces of shredded Fontina cheese
- 8 ounces of shredded Provolone cheese
For the Macaroni you’ll need:
- 1 lb of elbow macaroni cooked half way of recommended time, strained
- 1/2 cup of pasta water
For Topping Ingredients you’ll need (to mix in a bowl):
- 1 cup of bread crumbs
- 1/4 cup grated Parmesan cheese
- 5 ounces melted butter
- 1/4 cup chopped parsley
- 2 ounces of crumbled bacon
- 1/2 tsp salt
- 1/4 tsp pepper
Directions:
- Melt the butter in a large heavy pot and sauté the onion, garlic, salt, pepper for 5 minutes
- Add the flour and whisk for 2-3 minutes, kinda making a roux
- Add the cream, milk and stir until this comes to a boil
- Lower to a simmer and stir in all the cheese.
- Stir until it all melts while adding the 1/2 cup of pasta water
- Stir in the parsley, bacon and the cooked macaroni until all combined
- Pour this into a large buttered baking dish 9″x13″
- Spread on the topping-see above
- Bake in a pre-heated 400 degree oven for 20-30 minutes. You’ll see the cheese bubbling and the top will be a golden brown. That’s when you know it’s done.
Let it rest a couple minutes before serving. Be prepared to eat more than you ever thought you could!
Daniel Mancini
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