Italian-style mac and cheese

The Ingredients

1 box of pasta 

1 cup of unsalted butter

1 1/2 cups of shredded light mozzarella

1 3/4 cups of flour

4 cups coconut milk

2 tbsp freshly grated parmesan cheese

2 tbsp panko bread crumbs 

Ashbrook cheese 

Italian seasoning

nutmeg

black pepper

white pepper

salt

First, bring salted water to a boil. Cook pasta for several minutes, until al dente- if it is overcooked at the beginning, it will become complete mush after baking it in the cheesy mixture. Set aside. I chose a tasty pumpkin, all-natural pasta from Trader Joe's (but straight from Italy!). 

In the same pot, add 1 cup of unsalted butter until it melts, at medium heat. Once it has a clarified appearance (a little bubbly), add 1 3/4 cups of flour and whisk it all in until a thick paste is formed. This is the roux base. Once the flour has thickened up the mixture, you can add the coconut milk so it becomes more of a thick liquid. I chose coconut milk because it is lighter and does not need to be so thick due to the roux. 

Preheat the oven to 350 degrees!

Then, add the parmesan cheese, nutmeg, black and white pepper, Italian seasoning, salt, and shredded mozzarella. Let the mozzarella melt. I chose an Italian seasoning with thyme, rosemary, sage, and romano cheese. Once the mixture has fully blended and melted, coat the bottom of a baking pan with it. Add the pasta on top, then layer it with enough mixture to fully coat the pasta in cheesy goodness up to the top.

Cook for 25 minutes and take out of the oven. Add some melt-friendly cheese on top. I chose an Ashbrook cheese from Vermont with vegetable ash in the middle. Let the mac and cheese cook for 5-10 more minutes, until the cheese has melted. Top with the bread crumbs and cook for another 5 minutes, until the top is browned and crispy. Enjoy! 

Roux-la-la

Ready to bake

Add the cheese!

Melted cheese!

Bread crumb time.

Deliciousness.