Mini Macaroni & Cheese All'Italiana
Macaroni and cheese is the quintessential comfort-food supper; this version, while even simpler to make than the nursery staple, is altogether more elevated. The cheese sauce is almost instant: no roux at its base, just grated cheese mixed with a little cornstarch whisked into wine-lightened chicken broth. The broth base stops the sauce — with its three cheeses and truffle butter or oil — from becoming unmanageably rich; the portion size helps, too. My decision to bake the pasta in little ramekins was originally made to speed up cooking time, certainly not to be chichi. Indeed, I usually avoid the individual-portion approach, feeling it not suited to eating at home. Here it works: cute meets cozy and becomes chic. Of course, it's partly the pennette that make it — think enchanting little pixie penne — but if you can't find them, use the small bulging crescents that are chifferi, or indeed regular elbow macaroni, instead.
Macaroni and cheese is the quintessential comfort-food supper; this version, while even simpler to make than the nursery staple, is altogether more elevated. The cheese sauce is almost instant: no roux at its base, just grated cheese mixed with a little cornstarch whisked into wine-lightened chicken broth. The broth base stops the sauce — with its three cheeses and truffle butter or oil — from becoming unmanageably rich; the portion size helps, too. My decision to bake the pasta in little ramekins was originally made to speed up cooking time, certainly not to be chichi. Indeed, I usually avoid the individual-portion approach, feeling it not suited to eating at home. Here it works: cute meets cozy and becomes chic. Of course, it's partly the pennette that make it — think enchanting little pixie penne — but if you can't find them, use the small bulging crescents that are chifferi, or indeed regular elbow macaroni, instead.
- 1 tablespoon cornstarch
- soft butter for ramekins
- 1 cup gruyere grated
- 4 ounces fresh mozzarella (not buffalo) chopped
- 8 ounces pennette, chifferi or elbow macaroni
- salt for pasta water to taste
- 1/4 cup dry white vermouth or wine
- 1 1/4 cups chicken broth
- 1/4 cup mascarpone
- 1 teaspoon truffle butter/paste or a few drops truffle oil
- 3 tablespoons parmesan grated
- white pepper fresh ground, to taste
- Carbohydrate 1.24206222176755 g
- Cholesterol 33.6233333333333 mg
- Fat 10.2234655556278 g
- Fiber 0.00599999983598218 g
- Protein 7.44295666689548 g
- Saturated Fat 5.87203533333328 g
- Serving Size 1 1 Serving (139g)
- Sodium 339.136777952138 mg
- Sugar 1.23606222193157 g
- Trans Fat 0.914616222294717 g
- Calories 126 calories
Step-by-step
- Preheat the oven to 400 degrees, or heat the broiler.
- Butter the 6 ramekins, and put a pot of water on to heat for the pasta.
- While you're waiting for the water to come to a boil, toss the grated Gruyere with the cornstarch in a bowl, and chop the mozzarella and let it stand somewhere to lose any excess liquid.
- Salt the water once it's boiling, and cook the pennette until on the firm side of al dente: Read package instructions and start checking 3 minutes before the pasta is meant to be ready.
- Meanwhile, heat the vermouth (or wine) in a saucepan big enough to hold the pasta later, and let it come to a boil before adding the chicken broth. Let it come to a bubble again, then take it off the heat and whisk in the cornstarch-tossed Gruyere. The cheese will melt into a mass of gooey cheese strings.
- Add the mascarpone to the pan and whisk again, then add the truffle butter/paste or oil — go slowly and taste — stirring it into the sauce.
- Tip the cooked, drained pasta into the sauce and stir to coat. Then tumble in the chopped mozzarella, and stir again so that it is distributed throughout.
- Ladle the cheesy pasta into the ramekins, trying to get an even amount of pasta and sauce in each. The sauce will seem very liquid but don't panic, as the pasta sucks it up in the oven. Sprinkle the Parmesan on top, dividing it equally between the 6 ramekins, and give a good grinding of white pepper to each one. Don't worry if black pepper is all you've got. It's more a matter of aesthetics (mine) than taste.
- Bake for 10 minutes in the hot oven, or broil until golden on top, and let stand for 5 minutes, at least, before eating.
Mini Macaroni & Cheese All'Italiana: A Cozy Italian Escape
As a busy professional, finding time to cook delicious, comforting meals can feel like an impossible task. But what if I told you that a truly elegant and satisfying meal could be ready in under 30 minutes? This Mini Macaroni & Cheese All'Italiana recipe is my go-to for those evenings when I crave something special without sacrificing precious time. The beauty lies in its simplicity. Forget complicated roux techniques; this recipe employs a clever method that yields a creamy, luxurious cheese sauce in a flash. It's a testament to the fact that sometimes, less is truly more.
The individual ramekins are not just a charming presentation; they are also a practical choice. They ensure even cooking, resulting in perfectly golden-brown tops and a consistently creamy texture throughout. Plus, they are perfect for portion control, making this recipe adaptable for any occasion, from a cozy night in to a sophisticated dinner party. The addition of truffle oil or paste adds a touch of sophisticated Italian flair that elevates this dish beyond the ordinary. And the best part? The cleanup is a breeze!
The star of this dish, of course, is the cheese sauce. The combination of Gruyère, mozzarella, and mascarpone creates a symphony of creamy textures and rich flavors. The secret ingredient, however, is the wine-lightened chicken broth. This adds depth and complexity to the sauce, preventing it from becoming too heavy or rich. And let's not forget the pennette pasta—those adorable little pasta shapes add a touch of whimsy to the entire experience. If you can't find pennette, feel free to substitute with other small pasta shapes like chifferi or even elbow macaroni. The result will still be incredibly delicious.
This recipe isn't just about convenience; it's about creating a moment of joy and indulgence. It's about savoring every bite of creamy, cheesy goodness while feeling a sense of accomplishment for creating something so delicious and surprisingly easy. So, next time you're short on time but craving a taste of Italy, reach for this recipe. It will become your new favorite comfort food, guaranteed.
The subtle hint of truffle elevates this dish to another level, offering a sophisticated twist on a classic comfort food. It's a surprising delight that adds a unique, earthy note without overpowering the delicate flavors of the cheese sauce. This recipe is a perfect example of how simple ingredients, combined with a little culinary know-how, can create a truly special dining experience.
I find myself making this recipe again and again, not only for its ease and speed but also for its versatility. It’s a perfect weeknight meal, but it’s also elegant enough to serve at a dinner party. The individual portions are ideal for entertaining, allowing guests to enjoy a personalized serving of this delightful dish. And the leftovers? They’re even better the next day!
Tips and Variations:
- For a vegetarian version, simply omit the truffle oil/paste.
- Feel free to experiment with different types of cheese. Fontina or Parmesan would be delicious substitutions or additions.
- Add some sautéed mushrooms or spinach for a heartier meal.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the cheese sauce.
This Mini Macaroni & Cheese All'Italiana is more than just a recipe; it’s an experience. It's a reminder that even amidst a busy schedule, we can still find time to create delicious and comforting meals that nourish both our bodies and our souls.
