Mac ‘N Cheese (Italian-style) is the name we gave to this dish, but in reality compared to the original recipe maybe only the pasta shape is the same.
A few Sundays ago my wife suggested we replicate and modify the famous American recipe. Our version is actually more of a pasta timbale than Macaroni Cheese.
I used the few ingredients I already had at home: mushrooms, peas, cooked ham and scamorza (yes, I love scamorza. See also this recipe).
More Italian than this?
This is a great dish you can serve during the holidays because it’s easy to prepare and you can even make 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
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 14 oz Cellentani pasta
- 7 oz Cooked ham (diced)
- 7 oz Mixed mushrooms (frozen)
- 3.5 oz Smoked scamorza (diced)
- 2/3 cup Frozen peas
- 2 tbsp Grated cheese
- 3.5 tbsp Butter
- 4 tbsp Extra virgin olive oil
- 1 clove Garlic (without the germ)
- 1 cup Breadcrumbs
- 4 1/4 cups Béchamel sauce
Preparation
To prepare the Mac ‘N Cheese (Italian-style) you should first make the béchamel and set it aside (click here for the recipe) and preheat the oven to 392°F. Dice the cooked ham and the scamorza and put them back in the fridge in an airtight container.
Take a pan at least 11 inches (28 cm) in diameter and add the oil and the garlic clove. Lightly brown the garlic, then add the mixed mushrooms and the peas (removed from the freezer a few minutes earlier).
Cook for about ten minutes, seasoning with salt and pepper. Remove the garlic clove.At this point, in a fairly large pot (you’ll need it to mix all the ingredients), cook the pasta. Drain it at least 3 minutes before the recommended cooking time and return it to the same pot, letting it cool for a few minutes and adding a pat of butter.
Take a baking dish large enough to hold all the pasta (it should be at least 13×7 inches / 32×18 cm) and butter it well, then sprinkle with breadcrumbs.
Now we just need to finish the preparation.
Add to the pasta the mushrooms, peas, diced ham and scamorza just taken from the fridge, and the béchamel.
Mix all the ingredients well and, if necessary, add more pepper.
Arrange everything in the previously buttered and breadcrumb-sprinkled baking dish (as in the photo).
Cover with another light sprinkle of breadcrumbs (do not overdo it, it should be a thin layer — the indicated amount may leave some leftover), a handful of grated cheese and bake.
Bake 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 the timbale into neat portions.
Enjoy your meal.
Useful tips
The holidays are approaching and, as you know, time is short in 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 dressed 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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