In this week's Italo-Americano special, we've created the ultimate macaroni cheese, transforming a somewhat scorned American staple into something utterly irresistible. To do so, we've called upon a selection of beautiful cheeses from Italy, as well the wonderfully salty allure of prosciutto ham. And whilst the original Italian immigrants to the United States might have baulked at such decadence (l'emigrazione italiana was mainly driven by destitution and hopelessness), we think this dish is a suitably delicious tribute to the gastronomic heritage of Italy throughout the ages.
Indeed, there is ample reason to believe that macaroni cheese might even have its origins in il bel paese, for recipes including macaroni and cheese date back to the late thirteenth century in southern Italy. It is said that the classic American macaroni and cheese, as well as a pasta machine, returned with Thomas Jefferson to Virginia after a jaunt in Italy. His daughter, Mary Randolph, became the hostess of his house after Jefferson’s wife died and is credited with inventing the dish using macaroni and Parmigiano cheese. Later, the Parmesan was replaced in favour of cheddar cheese. Or so the story goes...
This Italo-American classic includes several varieties of Italian cheese, folded with fresh macaroni pasta and elevated to food lovers' paradise with rich, salty morsels of premium prosciutto generously spread throughout. To finish off this indulgent dish, a scattering of pangrattato is all that is required to add a final touch of crunch, texture and Italo-Americano panache. Oh, amore...
Photo credit: @fowlmouthsfood
Allergens in bold and underlined)
Pasta (Wheat Flour, Egg, Durum Wheat Flour, Water), Milk,Cheddar (Milk),Emmental Cheese (Milk), Butter (Milk), Parmigiano Reggiano (Milk, Salt, Rennet), Prosciutto (Pork),Plain Flour (Wheat), Chives, Salt, Black Pepper, Mascarpone (Milk)
Pangrattato Crumbs: Bread (Wheat Flour, Salt, Yeast), Olive Oil, Pepper
Find recipe card here
Nutrition (per portion)
Mac & Cheese: 540kCal
Pangrattato Crumbs: 10kCal