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Ingredients
- 454 g (1 lb) de macaroni
- 60 ml (4 c. à soupe) de beurre
- 1 petit oignon tranché
- 1 gousse d'ail émincée
- 1 branche de céleri coupée en dés
- 1 poivron rouge épépiné et coupé en dés
- 625 ml (2 1/2 tasses) de sauce béchamel
- 125 ml (1/2 tasse) de crème 35 % m.g.
- 250 ml (1 tasse) de mozzarella râpée (ou fontina)
- 125 ml (1/2 tasse) de pecorino romano (ou parmigiano reggiano) râpé
- 500 ml (2 tasses) de cheddar râpé
- 30 ml (2 c. à soupe) de chapelure
- 15 ml (1 c. à soupe) de persil italien ciselé
- Le zeste de 1 citron
- 15 ml (1 c. à soupe) d'huile d'olive
- Sel et poivre du moulin
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.
