Cook macaroni according to package directions. Drain; keep warm.
Recipe
Author
Celebrity Chef Fabio Viviani, Host of Cin Cin to Italian on HSTV
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Description
A quartet of cheeses melts together to create a luxurious sauce for this elevated Italian Mac and Cheese dish.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. Gustare Vita organic elbow macaroni | ||
| ¼ c. Hy-Vee unsalted butter | ||
| 1 ½ tsp. cracked Hy-Vee black peppercorns, plus additional to taste | ||
| 2 c. Hy-Vee heavy whipping cream | ||
| ½ c. grated Soirée Fontina cheese | ||
| ¼ c. crumbled Gorgonzola cheese | ||
| ½ c. grated Taleggio cheese | ||
| ½ c. Soirée grated Parmesan cheese | ||
| Hy-Vee salt, to taste |
Things To Grab
- Large saucepan
Directions
Meanwhile, for sauce, melt butter in a large saucepan over low heat. Stir in 1-1/2 teaspoons black pepper; cook for 30 seconds to 1 minute or until fragrant. Stir in heavy cream. Bring to a simmer, stirring frequently. Stir in Fontina and Gorgonzola cheeses; cook over medium-low heat for 5 to 7 minutes or until cheeses are melted and sauce is slightly reduced, stirring frequently.
Add pasta to sauce mixture; stir to coat. Stir in Taleggio and Parmesan cheeses; heat until cheeses are melted and mixture is creamy. Season to taste with salt and additional pepper, if desired.
Nutrition facts
Servings
670 Calories per serving
Amounts Per Serving
- Total Fat: 47g
- Cholesterol: 140mg
- Sodium: 480mg
- Total Carbohydrates: 44g
- Protein: 18g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 6%
0%
Potassium 4%