Italian Style Macaroni and CheeseThis Italian Style Macaroni and Cheese is fun way to make this popular dish by substituting Italian cheeses. Be sure to get the fresh mozzarella and not the shredded type that is made drier for pizza and will not provide the same creamy texture. You can use Parmesan if you like, but I think the Romano gives this dish more flavor. Ingredients: Besciamella Sauce: Other ingredients:Preheat oven to 400˚ F. Fill a large pasta pot with salted water and bring to a boil. Cook the macaroni until tender but firm – remember it will continue to cook while baking. While pasta cooks, prepare your besciamella sauce: Heat the butter in a sauce pan over medium-low heat until melted. Add the flour and stir until smooth. Turn up the heat to medium and cook the flour until the mixture turns a light, golden sandy color, about 5 to 7 minutes. This will prevent the sauce from having a raw flour taste. Meanwhile, heat the milk in a separate pan until hot but not to a boil. Slowly add the hot milk to the butter mixture 1 cup at a time, whisking with a wire whisk continuously until very smooth. Quick, continuous whisking will prevent lumps. Bring to a boil. Cook 10 minutes, stirring often to prevent scorching, then remove from heat. Season with salt and nutmeg, and keep warm until ready to use. When sauce is done, stir in the cheese until melted – reserve 2 tablespoons of the Parmesan. Remove from heat and cover with plastic wrap to prevent a skin from forming on the top. Drain the macaroni and pour it back into the pasta pot. Pour the cheese over the pasta and stir to combine. Pour into a backing dish and top with the breadcrumbs and the reserved Parmesan cheese. Bake in the oven for 15 - 20 minutes until the top is golden brown.
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