Quick Italian

Pasta al forno al 4 formaggi (Mini Italian mac 'n' cheese)

Name: Pasta al forno al 4 formaggi (Mini Italian mac 'n' cheese)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: Butter, for greasing; 320g pasta shapes, either maccheroni or spirallini; 70g emmental, grated; 80g fontal (a type of fontina cheese that is less oily when melted) or mature (sharp) cheddar, grated; 100g gorgonzola, crumbled; 3 tbs milk; Generous ½ cup (40g) grated parmesan, plus extra for sprinkling

1 rating

15m

Pasta al forno al 4 formaggi (Mini Italian mac 'n' cheese)

Jump to recipe

“This is the Italian way of preparing mac ’n’ cheese, without the need to make a béchamel sauce. You can use a mixture of any cheeses you have in the fridge.” This recipe is an extract from Gennaro’s Fast Cook Italian by Gennaro Contaldo ($39.99, Harper Collins).

Butter, for greasing
320g pasta shapes, either maccheroni or spirallini
70g emmental, grated
80g fontal (a type of fontina cheese that is less oily when melted) or mature (sharp) cheddar, grated
100g gorgonzola, crumbled
3 tbs milk
Generous ½ cup (40g) grated parmesan, plus extra for sprinkling

Method

1.

Lightly grease 4 individual 375ml-capacity ramekin dishes with butter. Preheat the oven grill to high.
2.

Bring a large saucepan of salted water to the boil and cook the pasta according to packet instructions. Meanwhile, place the emmental, fontal and gorgonzola cheeses into a large saucepan with the milk, and melt over a gentle heat, stirring with a wooden spoon, until you obtain a creamy consistency.
3.

Drain the pasta and mix into the creamy cheese sauce, stirring in the grated parmesan. Season.
4.

Divide between the ramekins, top with some extra grated parmesan and place under the hot grill for 4-5 minutes, until golden-brown.