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Stefano Faita’s Macaroni and Cheese
Stefano Faita’s Macaroni and Cheese

Stefano Faita’s Macaroni and Cheese

Preparation 25 min
Cooking time 45 min
Servings 5


  • 454 g (1 lb) macaroni
  • 60 ml (4 tbsp) butter
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 1 stalk celery, diced
  • 1 red pepper, seeded and diced
  • 625 ml (2 1/2 cups) béchamel sauce
  • 125 ml (1/2 cup) 35% cream
  • 250 ml (1 cup) grated mozzarella (or fontina) cheese
  • 125 ml (1/2 cup) grated pecorino Romano (or Parmesan) cheese
  • 500 ml (2 cups) grated cheddar cheese
  • 30 ml (2 tbsp) bread crumbs
  • 15 ml (1 tbsp) flat-leaf parsley, chopped
  • Zest of 1 lemon
  • 15 ml (1 tbsp) olive oil
  • Salt and freshly ground pepper, to taste


  1. Preheat the oven to 200°C (400°F).
  2. Cook the pasta until al dente.
  3. Drain and set aside.
  4. In a skillet, melt 15 ml (1 tbsp) of butter over medium-high heat.
  5. Add the onion, garlic, celery and red pepper.
  6. Season with salt and pepper.
  7. Cook until tender, about 3 to 5 minutes.
  8. Set aside.
  9. Béchamel: Starting with the basic recipe (see vol-au-vent recipe), add the cream and bring to a boil, stirring constantly.
  10. Reduce heat and stir until desired consistency is reached, about five minutes.
  11. Remove from heat and add half the mozzarella, pecorino Romano and cheddar.
  12. Add the vegetables and pasta, then mix.
  13. Transfer to the baking dish.
  14. Sprinkle with the remaining three cheeses.
  15. In a bowl, combine the bread crumbs, parsley, lemon zest and olive oil.
  16. Sprinkle the mixture over the macaroni.
  17. Bake until the cheese browns, about 20 minutes.
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