Macaroni with cheese sauce
6 servings
30 minutes
Macaroni with cheese sauce is a cozy dish of Italian cuisine that combines the creamy taste of cheese with rich meaty notes. It is believed that the first variations of cheese pasta appeared in Italy, where cheese has always been an important element of the cuisine. In this recipe, the macaroni is soaked in a thick, velvety sauce made from three types of cheese, milk, and butter, creating a rich texture. Italian sausages, pepperoni, and tomatoes add spicy accents while basil provides freshness. This dish is perfect for a cozy family dinner or festive gathering. It pairs harmoniously with a glass of white wine and a crispy baguette. The taste of macaroni with cheese sauce is a blend of tenderness, slight saltiness, and spiciness that makes it unforgettable.
1
In a small bowl, whisk together cornstarch, milk, and eggs until smooth. Set aside for a while.
- Cornstarch: 2 teaspoons
- Evaporated milk: 350 ml
- Chicken egg: 2 pieces
2
In a large skillet over medium heat, heat the oil and add the Italian sausages, continuing to cook for 4 minutes while stirring with a wooden spoon. Next, add the pepperoni and soppressata and cook for another 4 minutes while stirring often until the meat is browned at the edges. Drain all but 2 tablespoons of the remaining fat and transfer everything to a large bowl. Add the tomatoes, olives, pepperoncini and set aside.
- Vegetable oil: 2 teaspoons
- Italian sausage (salsiccia): 270 g
- Pepperoni: 120 g
- Canned tomatoes: 1 jar
- Pitted olives: 160 g
3
In a large pot of salted water, boil the pasta according to the package instructions. Do not drain all the water, leave 1 cup for later use.
- Elbow macaroni (gomiti): 270 g
4
Transfer the pasta back to the pot, add water, butter, milk mixture, and all 3 cheeses. Cook on low heat, stirring constantly until the cheese melts and a thick sauce forms.
- Butter: 3 tablespoons
- Evaporated milk: 350 ml
- Grated cheese: 180 g
- Cheddar cheese: 180 g
- Grated Parmesan cheese: 30 g
5
Mix with the sausage-tomato mixture and basil, leaving some herbs for serving.
- Basil leaves: 70 g
6
Transfer the pasta to a serving bowl, garnish with the remaining basil, drizzle with olive oil, and serve.
- Basil leaves: 70 g
- Extra virgin olive oil: to taste