Italian Mac and Cheese
Four Cheese pasta has basically 1 rule… and that is to use 4 cheeses.
You can use fontina, gorgonzola, gruyere and parmesan like I did, or use cheddar, american, swiss, and blue cheese. No matter what the purists say, it’s STILL Quattro Formaggi pasta.
*I also tried this recipe starting with a bechamel instead of just starting with milk, and I preferred it with just the milk.
Recipe for One:
150g Short Pasta (I like Radiatore)
100g Whole Milk (Or Cream)
25g Young Cheese (I like Fontina)
25g Funky Cheese (I like Gorgonzola)
25g Aged Cheese (I like Gruyere)
25g Hard Cheese (I like Parmigiano Reggiano)
For Garnish:
25g Breadcrumbs (Toasted)
25g Crushed Walnuts (Toasted)
Steps:
-Warm the milk
-Add the cheeses from youngest to oldest while stirring constantly
-Combine with the al dente pasta
-Top with the toasted breadcrumbs and toasted walnuts
So next time you want mac and cheese, but are feeling European… try Pasta ai Quattro Formaggi.
#italianfood #cheese #cheeselover #macandcheese #cooking
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I bet r is gonna be risotto or something
Don't just throw it in the pan like in the video if youre making more than a single serving. You have to slowly fold it in for the fat to be incorperated into the milk. If you don't only the oil will incorporate and the cheese will try to reconstitute in the milk causing a giant cheese ball to form.
What pasta is this?
I swap the mozzarella for Provolone or raclette.
How dare you make macaroni and cheese and have the gall to not even use actual macaroni noodles?!
I’ve never understood why we eat cheese that’s “funky.” Why do we as a society collectively like eating something that taste exactly how wide open ass smells. I’m just saying
you should check out Käsespätzle if you want european mac and cheese
Gruyère brings sophistication 😂
It's the most basic of cheeses.
I was wondering what happened to Micheal McDonald!
What's the name of that pasta you're using? It's one of my favorites but I can never remember the name
Crushing walnuts in a cheese grater? Next level 🌰
Gruyere? That's not Italian 😮
If someone puts walnuts on my mac and cheese i’d freak out
Noodles are my favorite.
Hey man
Love ya
Thats it, end of comment, thanks for your vids 🫵
Ive live in italy for over 30 years and have never seen this recipe😂 its done other over here 😂
Omg, this is the first time I actually want to eat mac and cheese (this version ofc). This looks sooooo good!
"And cheese, and cheese, and cheese" is the most Italian thing I've ever heard.
I would love to make this, but my mother is allergic to the mold in gorgonzola, is there any good substitute for it?
The loop was absolutely fantastic! 🌟 Great video as always, Trigg 👌🏽
He let his American slip out a few times 😂
This man will become an honorary citizen of Italy in a few months😁
did you say Parmesan equals MSG and what is wrong with you people
Do you even know how bad that is for you
Why use 4 formaggi if you only need one: gnocchi alla gorgonzola 🫨🫨🤤🤤
I love the cooking but as a European… are you really italian? Because y'all north Americans look so similar
You look like current day Zac Effiron
All I hear is cheddar, cheddar, cheddar and cheddar.
I love how you use radiatori, the shape of the pasta doesn't mean that much to most people but it my mom's favorite and hard to find(at least where I live) so I always associate it with being special.
If you listen really carefully you can hear the italian spirits whispering "APPROVED" in the distance.
What is that noodle?
What kind of pasta is that? It has a lot of surface areas for cheese to stick on.
I love adding really small chopped broccoli. Like Im talking the size of a quarter. And also chopped spinach. Texture with nutrition.
I wouldn't change the Mozzarella, but it looks really good
I haven’t eaten a single thing all day and I’m pretty sure I can smell this through the screen 🤭
oh my god that looks so good gruyère is my favorite cheese too
Am I weird for preferring there not being a crunchy element in my mac and cheese?
What type of pasta shape did you use? I usually use campanelle for mine
What kind of pasta did you use?
Mate I love your videos, what is the pasta shape youre using in this one? Looks great! 👍
Its been a long time since I've tried to melt cheese into milk with no roux or sodium citrate, but how is the sauce kept together here? When I've tried the sauce would split.
Macaroni and cheese has been around since the 17th century there’s the original recipe online
I love your videos, but they're always so quiet compared to other Shorts!
As always I appreciate the insights from your video, but how did you not mention these awesome noodles?
They must soak up so much sauce, i can obly imagine how great they must be.
What are they called?
TRIGGG THIS I WANT THIS
Ooh. I don't make mac and cheese too often, but when I do I usually just default to extra sharp cheddar + Edam + American (for the sodium citrate) topped with crumbs and Parm… but I'm def saving this one, sounds like a great combo.
Wait…. Parmigiano Reggiano has MSG? Was this a joke or does it occur naturally in it?
As a Thai, I’m used to food with complex flavours of herbs and spices, so I can never enjoy American Mac and Cheese without feeling like it’s too heavy, creamy and bland. I’d never been much exposed to Italian cuisine but one time after a night out my Italian friend made a dish similar to this with different types of leftover cheese, and that was the first time I discovered that creamy doesn’t always mean bland. This is why I love Italian cuisine so much. It’s all about simplicity and high quality ingredients.
Youre the most underrated chef on youtube imo. May i ask, what kind of pasta?
Q for Qingque❤❤❤
I hate the funk