Published by

Marcus

(Maccheroni with four cheeses) from Buon Ricordo: How to Make Your Home a Great Restaurant (page 92) by Armando Percuoco and David Dale

In Italy, “Maccheroni” is a generic term for a tube pasta, whereas for the rest of the world “macaroni’ is the short small tube pasta synonymous with the American “Mac ’n’ Cheese.”

Penne Pasta was called for. The use of the 4 cheeses (Gruyère , fior di latte (cow’s milk mozzarella), provolone dolce and Parmigiano Reggiano) creates more of a pizza topping stringy type sauce. Baked with some cream and beef stock.

I like it!. Nothing like the American “Mac ’n’ Cheese” which I find too stodgy.