By Nikolina Spasojevic
Mac and cheese ( Vinzensos plate )
15 steps
Prep:1hCook:25min
Always choose a high-quality, short pasta for Macaroni & Cheese. You can tell a high-quality pasta from a commercial brand pasta from the color. A high-quality pasta will have a lighter, tan color which indicates that it is made of quality semolina and dried in low temperatures.
Mix it altogether
You can also mix the cheese sauce and pasta in a salad bowl if you need more space to work with – this will also help to make sure your pasta is completely smothered in the sauce.
Toss it!!
Toss the macaroni and cheese in the salad bowl as you would toss a salad to make the mixture even creamier.
Updated at: Wed, 16 Aug 2023 19:22:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
47
High
Nutrition per serving
Calories817.8 kcal (41%)
Total Fat33.4 g (48%)
Carbs95.9 g (37%)
Sugars5.9 g (7%)
Protein32.7 g (65%)
Sodium1789.5 mg (89%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Always choose a high-quality, short pasta for Macaroni & Cheese. You can tell a high-quality pasta from a commercial brand pasta from the color. A high-quality pasta will have a lighter, tan color which indicates that it is made of quality semolina and dried in low temperatures.
Step 2
To start with, add 5L water to your pot and put it on the stove to boil.
Step 3
In the meantime, slice provolone into small cubes and set it to the side until the end.
Step 4
To cook the pasta, once the water boils, add a tablespoon of rock salt (let it dissolve) then add 1½ packets of your pasta of choice and cook al dente.
Step 5
Stir the pasta every so often so it does not get stuck to the bottom of the pot.
Step 6
While the pasta is cooking, you can start to make the cheese sauce.
Step 7
Place a cast-iron casserole (or something similar that can be put directly into the oven) on the stove at a low heat and add 100g of butter, letting it melt.
Step 8
Once the butter has melted, add 1 glass of full cream milk along with 100 grams of taleggio (or your creamy cheese of choice) to the mixture.
Step 9
Scoop up a mug full of starchy pasta water and add it to a bowl with 6 tbsp of pecorino cheese. Mix this together until it becomes creamy and dense.
Step 10
Strain the pasta and add it into the cast-iron casserole then gently mix the pasta with the cheese sauce.
Step 11
Add the pecorino cream into the pasta, then break apart 120g of buffalo mozzarella (using your hands), and add it to the pasta.
Step 12
Add more pasta water to combine the cheese and pasta and mix everything together.
Step 13
Add the pasta back into the casserole and top it with grated pecorino romano. This will make the pasta crunchy after coming out of the oven.
Step 14
Top the pasta with cubes of provolone cheese, adding as much as you want! I added 140g of provolone cheese.
Step 15
Finally, bake the macaroni & cheese in the oven for 25 minutes at 180°C or 356°F.
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