MAC and CHEESE (La ricetta originale americana!) fatti in casa | Marianna Pascarella

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast provides a cheesy flavor with fewer calories.

fontina cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella is lower in fat, while cheddar is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Cook the maccheroni according to package instructions until al dente.

In a saucepan, melt 50 gr of butter and add 50 gr of flour to make a roux.

Gradually add 1 liter of milk, stirring continuously until the mixture thickens to form a béchamel sauce.

Season the béchamel with salt, pepper, and nutmeg to taste.

Combine the cooked maccheroni with the béchamel sauce and mix well.

Add the cheeses (fontina, emmental, provola, and grated parmigiano) to the mixture and stir until melted and combined.

Transfer the mixture to a baking dish greased with a knob of butter and sprinkle with breadcrumbs on top.

Bake in the oven until golden and bubbly.

Cooking Techniques

Spice Level:

Allergens