Italian Baked Mac & Cheese

Italian Baked Mac & Cheese
3.1 from 10 ratings
When your guests arrive, simply take it out of oven to serve!  For a special treat, allow the mac & cheese to cool for 5 minutes before drizzling with truffle oil.
Servings
6
servings
Ingredients
  • 1 pound elbow macaroni
  • 1 cup mascarpone
  • 6 ounce white cheddar
  • 6 ounce parmigiano reggiano, grated
  • 6 ounce pecorino romano, coarsely grated
  • 1/2 cup unsalted butter plus more for greasing baker
  • 1/2 medium onion, finely chopped
  • 1/3 cup all-purpose flour
  • 3 ½ cup light cream
  • bay leaf & thyme leaf
  • salt & black pepper to taste
  • 1/4 teaspoon ground nutmeg
Directions
  1. Preheat the oven to 375°F & butter Donatella’s ramekins or baker.
  2. Cook pasta according to instructions less two minutes.
  3. Melt the butter in a large saucepan over medium-low heat. Add the onion & cook until softened. Sprinkle flour over the onion & stir constantly for 2 minutes. Add light cream, sprinkle thyme, salt & pepper to taste.
  4. Increase heat & continue to stir. When liquid reaches a boil, reduce heat to low simmer for 10 minutes. Remove from heat, stir in pepper, nutmeg, & all cheeses until just melted. Stir in pasta & mix well.
  5. Spoon mixture into ramekins or baker mounding slightly, bake for 15 minutes, until the cheese is quietly sizzling.