Gennaro's Fast Cook Italian: mac ‘n’ cheese recipe

This is the Italian way of preparing mac ‘n’ cheese, without the need to make a béchamel sauce.

Gennaro Contaldo27 April 2018

Serves 4

Ingredients

*butter, for greasing
*320g pasta shapes, either maccheroni or spirallini
*sea salt and freshly ground black pepper
*70g Emmental
*80g Fontal (a type of Fontina cheesethat is less oily when melted) or mature Cheddar
*100g Gorgonzola
*3 tbsp milk
*40g grated Parmesan, plus extra for sprinkling

Method

1. Lightly grease 4 individual ramekin dishes with butter. Preheat the grill to high.

2. Bring a large saucepan of salted water to the boil and cook the pasta for 10–12 minutes, until al dente (check the instructions on your packet).

3. Meanwhile, roughly chop the Emmental, Fontina and Gorgonzola cheeses, place in a large saucepan with the milk, and melt over a gentle heat, stirring with a wooden spoon, until you obtain a creamy consistency.

4. Drain the pasta and mix into the creamy cheese sauce, stirring in the grated Parmesan, and adding some salt and pepper, to taste. Divide between the ramekins, top with some extra grated

5. Parmesan and place under the hot grill for 4–5 minutes, until golden-brown.

More from Gennaro's Fast Cook Italian:

Gennaro Contaldo’s Fast Cook Italian, published by Pavilion Books. Images: Kim Lightbod