How to Make Macaroni and Cheese Like an Italian

Von Vincenzo's Plate · 20 Min.

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Zubereitung

1. Bring 5 liters of water to a boil in a pot.
2. Cut the provolone into small cubes and set aside.
3. Once the water boils, add a tablespoon of coarse salt and let it dissolve. Add 1 1/2 packets (750 g) of pasta and cook until al dente, stirring now and then.
4. Melt 100 g of butter in a cast-iron casserole (or another oven-safe pan) over low heat. Add 200 ml of whole milk and 100 g of Taleggio, or another creamy cheese.
5. Mix a mug of starchy pasta water with 6 tablespoons of pecorino until creamy and dense.
6. Drain the pasta and add it to the casserole, then gently toss it with the cheese sauce.
7. Stir the pecorino cream into the pasta. Tear 120 g of buffalo mozzarella by hand and add it, then add more pasta water to combine.
8. Return the pasta to the casserole, top with grated pecorino romano and the provolone cubes (140 g in total).
9. Bake for 25 minutes at 180°C (356°F).

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KäseSahneNudelnMozzarellaPecorinoProvolone