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Stefano Faita’s Macaroni and Cheese
Preparation
25 min
Cooking time
45 min
Servings
5
Ingredients
- 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
Preparation
- Preheat the oven to 200°C (400°F).
- Cook the pasta until al dente.
- Drain and set aside.
- In a skillet, melt 15 ml (1 tbsp) of butter over medium-high heat.
- Add the onion, garlic, celery and red pepper.
- Season with salt and pepper.
- Cook until tender, about 3 to 5 minutes.
- Set aside.
- Béchamel: Starting with the basic recipe (see vol-au-vent recipe), add the cream and bring to a boil, stirring constantly.
- Reduce heat and stir until desired consistency is reached, about five minutes.
- Remove from heat and add half the mozzarella, pecorino Romano and cheddar.
- Add the vegetables and pasta, then mix.
- Transfer to the baking dish.
- Sprinkle with the remaining three cheeses.
- In a bowl, combine the bread crumbs, parsley, lemon zest and olive oil.
- Sprinkle the mixture over the macaroni.
- Bake until the cheese browns, about 20 minutes.
