755 – Baked Mac and Cheese / معكرونة وجبنة مخبوزة
6 mini ramekins
250 grams (8.8 oz) Panzani Chifferini Pasta
250 milliliters (1 cup) milk
3 tablespoons olive oil
2 tablespoons cornstarch
1 pinch of ground nutmeg
Salt and pepper, to taste
100 grams (3.5 oz) cheddar and gruyere cheese, grated
50 grams (1.7 oz) cheddar cheese, grated
2 tablespoons fresh parsley, chopped
1- In a large pot of salted boiling water, cook the chifferini pasta for about 8 to 10 minutes. Once ready, drain and set aside.
2- In a large saucepan over medium heat, add the olive oil, whisk in the cornstarch, nutmeg, salt and pepper. cook for about 1 minute until lightly browned.
3- Gradually add in the milk and whisk for about 5 minutes until the sauce thickens.
4- Remove the sauce from the heat, and stir in cheddar and gruyere cheese.
5- Pour the sauce over the chifferini pasta and gently mix until it is completely coated and well combined. Season with salt and pepper if needed.
6- Divide the chifferini pasta mixture into 6 equal parts, pour it into individual ramekins and garnish with the remaining cheddar cheese.
7- In a preheated oven at 180 °C, bake the mac and cheese for 20 minutes until golden brown.
8- Remove the mac and cheese from the oven, garnish with chopped parsley. Allow to cool 10 minutes before serving.