Gallucci's :: Recipes

Italian Style Macaroni and Cheese
( YIELD: 4 )

I N G R E D I E N T S

Butter 2 tablespoons

All purpose flour 2 tablespoons

Milk 2 cups

Sea salt and grounf black pepper to taste

Freshly grated nutmeg 1/2 teaspoon

Decceco macaroni 1 pound

Romano Cheese 1/2 cup

Mozzarella cheese 1/2 cup

Bread crumbs 1/4 cup

Grated Parmesan cheese 1 cup

1 Preheat oven to 400 degrees. Fill a large pasta pot with salted water and bring to a boil. Cook the macaroni until tender but firm - remember it will continue to cook while baking.

2 While pasta cooks- prepare your besciamella sauce: Heat the butter in a sauce pan over medium-low heat until melted. Add the flour and stir until smooth. Turn up the heat to medium and cook the flour until the mixture turns a light- golden sandy color- about 5 to 7 minutes. This will prevent the sauce from having a raw flour taste.

3 Meanwhile- heat the milk in a separate pan until hot but not to a boil. Slowly add the hot milk to the butter mixture 1 cup at a time- whisking with a wire whisk continuously until very smooth. Quick- continuous whisking will prevent lumps. Bring to a boil. Cook 10 minutes- stirring often to prevent scorching- then remove from heat. Season with salt and nutmeg- and keep warm until ready to use.

4 When sauce is done- stir in the cheese until melted - reserve 2 tablespoons of the Parmesan. Remove from heat and cover with plastic wrap to prevent a skin from forming on the top.

5 Drain the macaroni and pour it back into the pasta pot. Pour the cheese over the pasta and stir to combine. Pour into a backing dish and top with the breadcrumbs and the reserved Parmesan cheese.

6 Bake in the oven for 15 - 20 minutes until the top is golden brown.

I N G R E D I E N T S
Butter	2 tablespoons
All purpose flour	2 tablespoons
Milk	2 cups
Sea salt and grounf black pepper	to taste
Freshly grated nutmeg	1/2 teaspoon
Decceco macaroni	1 pound
Romano Cheese	1/2 cup
Mozzarella cheese	1/2 cup
Bread crumbs	1/4 cup
Grated Parmesan cheese	1 cup

1	Preheat oven to 400 degrees. Fill a large pasta pot with salted water and bring to a boil. Cook the macaroni until tender but firm - remember it will continue to cook while baking.
2	While pasta cooks- prepare your besciamella sauce: Heat the butter in a sauce pan over medium-low heat until melted. Add the flour and stir until smooth. Turn up the heat to medium and cook the flour until the mixture turns a light- golden sandy color- about 5 to 7 minutes. This will prevent the sauce from having a raw flour taste.
3	Meanwhile- heat the milk in a separate pan until hot but not to a boil. Slowly add the hot milk to the butter mixture 1 cup at a time- whisking with a wire whisk continuously until very smooth. Quick- continuous whisking will prevent lumps. Bring to a boil. Cook 10 minutes- stirring often to prevent scorching- then remove from heat. Season with salt and nutmeg- and keep warm until ready to use.
4	When sauce is done- stir in the cheese until melted - reserve 2 tablespoons of the Parmesan. Remove from heat and cover with plastic wrap to prevent a skin from forming on the top.
5	Drain the macaroni and pour it back into the pasta pot. Pour the cheese over the pasta and stir to combine. Pour into a backing dish and top with the breadcrumbs and the reserved Parmesan cheese.
6	Bake in the oven for 15 - 20 minutes until the top is golden brown.