Mac ‘N Cheese (Italian style) is the name we gave this dish, but in reality, compared to the original recipe, perhaps only the pasta shape is the same.
A few Sundays ago, my wife suggested replicating and modifying the famous American recipe. Our version is more like a pasta pie than Macaroni Cheese.
I used the few ingredients I already had at home. Mushrooms, peas, cooked ham, and scamorza cheese (yes, I love scamorza. See also this recipe).
Could it be more Italian than this?
This is a great dish that you can serve during the holidays as it is easy to prepare, and you can even prepare it the day before.
Let me know if you like it.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 14 oz Cellentani
- 7 oz Cooked ham (diced)
- 7 oz Mixed mushrooms (frozen)
- 3.5 oz Smoked scamorza cheese (diced)
- 3.5 oz Frozen peas
- 2 tablespoons Cheese (grated)
- 3.5 oz Butter
- 4 tablespoons Extra virgin olive oil
- 1 clove Garlic (without germ)
- 3.5 oz Breadcrumbs
- 4.2 cups Bechamel sauce
Preparation
To prepare Italian-style Mac ‘N Cheese, you must first prepare the bechamel sauce and set it aside (click here for the recipe) and preheat the oven to 392°F. Dice the cooked ham, scamorza cheese, and put them back in the fridge in an airtight container.
Take a pan at least 11 inches in diameter and add the oil and garlic clove. Slightly brown and add the mixed mushrooms and peas (removed from the freezer a few minutes before).
Cook for about ten minutes, season with salt and pepper. Remove the garlic clove.At this point, in a rather large pot (you’ll need it to mix all the ingredients), cook the pasta. Drain it at least 3 minutes before the expected time and return it to the same pot, allowing it to cool for a few minutes by adding a knob of butter.
Take a baking dish suitable for holding all the pasta (it must be at least 12.5×7 inches) and butter it well, then sprinkle with breadcrumbs.
Now we just have to complete our preparation.
Add the mushrooms, peas, diced ham, and scamorza just out of the fridge to the pasta, along with the bechamel sauce.
Mix all the ingredients well and, if necessary, add more pepper.
Arrange everything in the previously buttered and breadcrumbed baking dish (as in the photo).
Cover with another handful of breadcrumbs (do not overdo it, it should be a light layer. You might have some left over), a handful of grated cheese, and bake.
Let it cook for about 20 minutes or until a nice crust forms.
Once the dish is ready, remove it from the oven and let it cool slightly. This will help you cut this pasta pie into precise portions.
Enjoy your meal.
Useful Tips
The holidays are approaching, and time is precious during those days. You can start preparing this dish the day before.
In short, prepare everything, butter the baking dish, sprinkle with breadcrumbs, and add the already cooked and seasoned pasta. Cover with plastic wrap and refrigerate.
The next day, remove from the fridge and bring to room temperature.
In the meantime, preheat the oven and just before baking, sprinkle with breadcrumbs and cheese.
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