Easy - 30 MIN
Baked Mac & Cheese
The products you need
Classic Short
Chifferini
Ingrédients
Number of People
4
250
g of Panzani Chifferini
250
ml of milk
3
tablespoons of olive oil
2
tablespoons of cornstarch
1
pinch of ground nutmeg
100
g of Cheddar cheese and grated Gruyère
Salt and pepper
Ingredients for the garnish
Number of People
4
50
g of grated cheddar cheese
2
tablespoons of chopped fresh parsley
Preparation
1
In a large saucepan over a medium heat, bring the water to the boil with a pinch of salt and cook the chifferini pasta for about 6 minutes. Once ready, drain and set aside.
2
In a large saucepan over a medium heat, add the olive oil, cornflour, nutmeg, salt and pepper. Cook for about 1 minute, stirring, until lightly browned.
3
Gradually add the milk, stirring for about 5 minutes until the sauce thickens.
4
Remove the sauce from the heat, stir in the Cheddar and Gruyère cheeses and mix well until both cheeses are completely melted and well incorporated. s.
5
Pour the sauce over the chifferini and stir carefully with a spatula until the pasta is completely coated with the sauce. Season with salt and pepper if necessary.
6
Divide the chifferini pasta mixture into 6 equal portions, place in individual ramekins and top with the remaining cheddar cheese.
7
In an oven preheated to 180°C, bake the mac & cheese for 20 minutes until golden brown.
8
Remove the mac & cheese from the oven and garnish with chopped parsley. Leave the mac & cheese to cool for 10 minutes before serving.
