
Sicilian Macaroni & Cheese
Ingredients
- 1 lb Elbow Macaroni
- 2 tsp Oregano
- Basil
- 4 Tbsp Butter
- 1 cube Chicken Bouillion
- Salt
- 4 Tbsp Minced Garlic
- Black Pepper
- 2 Tbsp All Purpose Flour
- 1/2 cup Shredded Parmesan
- 4 cups milk
- Parsley for garnish
- 1 cup Sundried Tomatoes
- 1/4 lb Fontina, cubed
- 1 ball Fresh Mozzarella cubed
- 1/4 lb Goat Cheese, crumbled
- 1/8 lb Smoked Mozzarella
- 1 lb Di Gregorio’s Bulk Salsiccia cooked and crumbled
- 1 pkg Panna di Cucina
Instructions
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Preheat oven to 325° F. In a pot of boiling, salted water, cook elbows until just tender. Drain and rinse well with cold water. Set aside.
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In a heavy saucepan, melt butter and chicken bouillion. Add garlic. Add flour and whisk to combine. Cook for 2-3 minutes over medium heat. Add milk, stirring slowly. Simmer for 5-10 minutes. Add tomatoes, fontina, mozzarella, goat cheese, smoked mozzarella, and salsiccia. Add Panna and season with oregano, basil, salt, and pepper.
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Place elbows in a 9 x 13 baking dish. Pour sauce over elbows and gently stir to combine. Cover with foil and bake for 25-30 minutes. Sprinkle with parmesan and parsley. Serve hot.