Italian Mac and Cheese

Ingredients and Weight:

• Elbow macaroni: 1 pound (450g)
• Sharp cheddar cheese: 1 pound (450g), shredded
• Parmesan cheese: 1/2 cup (50g), grated
• Fontina cheese: 1/2 cup (50g), shredded
• Butter: 1/4 cup (60g)
• All-purpose flour: 1/4 cup (30g)
• Milk: 3 cups (720ml)
• Heavy cream: 1 cup (240ml)
• Dry mustard powder: 1 teaspoon
• Garlic powder: 1 teaspoon
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Intermediate)

Preparation Method Steps:

1. Cook the macaroni according to package directions.
2. While the macaroni cooks, melt the butter in a large saucepan over medium heat.
3. Whisk in the flour and cook for 1 minute, or until the roux is golden brown.
4. Gradually whisk in the milk and heavy cream until smooth.
5. Bring the sauce to a simmer and cook for 5-7 minutes, or until thickened.
6. Stir in the dry mustard, garlic powder, salt, and pepper.
7. Remove from heat and stir in the cheddar, Parmesan, and Fontina cheeses until melted and combined.
8. Drain the macaroni and add it to the cheese sauce. Stir to coat.
9. Pour the mac and cheese into a greased 9x13-inch baking dish.
10. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.

Nutritional Information: Serving size: 1 cup

• Calories: 520
• Fat: 30g
• Carbohydrates: 45g
• Protein: 25g

Dish Characteristics:

• Creamy and flavorful
• Rich and cheesy
• Italian-inspired flavors
• Perfect for a family meal
• Suitable for American taste

User Comments:

• "This Italian Mac and Cheese is amazing! The combination of cheeses gives it a wonderful depth of flavor."
• "I love that it's not too heavy and has just the right amount of spice."
• "My kids devoured this mac and cheese. It's definitely going on our regular menu."
• "The Italian flavors are a nice twist on traditional mac and cheese."
• "This recipe is easy to make and comes out perfect every time."

Special Precautions and Tips:

• For a richer flavor, use a blend of different cheeses, such as Asiago, Gruyere, or Monterey Jack.
• If you don't have heavy cream, you can substitute with whole milk.
• If the sauce becomes too thick, add more milk until desired consistency is reached.
• Let the mac and cheese rest for 10 minutes before serving to allow the flavors to meld.