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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

  1. 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.
  2. 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.
  3. 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.