Macaroni with 4 Cheese Sauce
Prep Time
10 Minutes
Cook Time
60 Minutes
Yield
Serves 4
Description
Most ingredients are available in Antonio’s Market!
Ingredients
2 oz Caciocavallo
2 oz Provolone
2 oz Fontina
½ cup Warm Milk
1 lb Macaroni
2 oz Butter, Unsalted
1 1/2 oz Parmigiano-Reggiano, Grated
Salt and Freshly Ground Black Peppe
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r
Parsley, Finely Chopped, For Garnish
Method of Preparation
Method:
- Cut caciocavallo, provolone and fontina chees into thin strips and pour over warm milk.
- Let sit for 1 hour.
- Bring salt
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ed water to a boil.
- Cook macaroni for 10-12 minutes, until “al-dente”.
- Drain in a colander.
- Melt butter in a deep saucepan, stir the macaroni into the melted butter.
- Add the milk with the cheese and the grate Parmigiano.
- Warm over low heat, stirring occasionally, until the cheeses have melted.
- Mix in pepper and parsley, serve immediately.
Recipe Source
The Cheeses of Italy, Ars Vivendi