If you’re obsessed with those strings of cheese that accompany your forkfuls of mac & cheese, then you should know that there’s a combination of cheeses in Italy that will fill you with joy. We use them to season pasta, gnocchi, risotto and make unforgettable gourmet pizzas. They’re proof that some ingredients seem to have been created to go together in the same dish.
The 4 cheeses
If you want to cook these recipes to perfection, you first need to choose the ingredients of the original recipe. The cheeses traditionally used are Gorgonzola, Gruyere, Parmigiano Reggiano and Taleggio. You’ll get a result that is both delicate and intense, with some peppery notes that can be accented with some freshly ground pepper at the end.
The sauce
The easiest way to appreciate this condiment is with short pasta like penne, rigatoni or gnocchi. To prepare the sauce for 4 people, grate 1 cup Gruyere, 1 cup Parmigiano and dice a ½ cup of Taleggio and a ½ cup of Gorgonzola. Pour 1 cup of milk into a saucepan and while the pasta or gnocchi is cooking in salted boiling water, heat the milk over a low flame with the cheese and 1 tbsp of butter, stirring until the cheeses dissolve. Once you strain the pasta or gnocchi al dente, pour them into the pan with the sauce and mix well until they are completely covered.
Risotto
To make risotto with 4 cheeses, we recommend making a traditional risotto by toasting the rice in a pan with a spoonful of olive oil, adding and cooking off wine and then cooking it for about 12 minutes, adding a ladle of vegetable broth whenever most of the liquid evaporates. Once the rice is cooked, remove it from the heat, add the grated and diced cheese as in the sauce recipe above and mix well. Complete with some freshly ground pepper and serve.
Pizza
One of the best ways to enjoy this combination of Gorgonzola, Gruyere, Parmigiano Reggiano and Taleggio is the famous pizza with 4 cheeses. This is a rich pizza for those who adore the long strings of cheese on the end of every bite. This delicacy should be enjoyed with white pizza (without tomato sauce). To make it, use our basic recipe for pizza dough, add the grated and cubed cheese and bake. Once it’s ready, add some freshly ground pepper and you’re done.
FAQs
What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.
What are the different types of pasta for macaroni and cheese? ›
By definition, classic macaroni and cheese should be made with, well, macaroni, a style broadly defined as any short, cylindrical extruded pasta. This includes tubes like ziti, penne, rigatoni and, yes, elbows, as well as corkscrew shapes like fusilli.
What cheeses are not to use for mac and cheese? ›
I would avoid Swiss (greasy when melted), mozzarella (melts great but noticeably bland here), parm (doesn't blend well with this technique), pecorino (same problem), and all low-fat or part-skim cheeses, which will not turn into a sauce at all but a bunch of stringy sludge. Avoid at all costs.
What is the best cheese for Italian pasta? ›
Parmesan finds an irreplaceable place in pasta dishes. It makes Fettuccine Alfredo extra creamy, while Carbonara is boosted by its nutty taste. The cheese is the real deal and an easy choice when making a pasta dish.
What is pasta with cheese called? ›
But when you're asked to imagine any type of pasta filled with cheese or meat, chances are two pastas in particular immediately come to mind: ravioli and tortellini. The main components of the Italian meal are sauce, cheese, and carbs (either pasta or bread).
What kind of milk is best for mac and cheese? ›
Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.
How does Gordon Ramsay make the best mac and cheese? ›
Preparation
- In a large pot over medium heat, combine the pasta and milk. ...
- Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. ...
- Divide between serving bowls and top with the bread crumbs.
- Enjoy!
- All your favorite recipes, stored in one place.
Here's what several experts say are the biggest mistakes when it comes to making macaroni and cheese at home and how to avoid making them.
- Using Only Cheddar cheese. ...
- Not Adding Spice and Seasoning with Salt. ...
- Choosing the Wrong Pasta. ...
- Overcooking. ...
- Skimping on the Toppings.
Parmigiano is undoubtedly the most famous and beloved cheese in Italy. It's grated, eaten as a snack, and even the rind is tossed into soups to add flavor. This popularity, however, has led to much confusion and mislabeling.
What is the healthiest cheese to put on pasta? ›
Some of the healthiest cheeses are feta and goat cheese, which are better for lactose intolerance. Cottage cheese and ricotta have more than 11 grams of muscle-building protein in a single serving. Swiss cheese is naturally lower in sodium, so it is a good option for people with hypertension.
Kraft Grated Three Cheese Blend – Add a sprinkle of zing to your favorite pastas, pizzas, seafood, salads and more with the bold taste of Kraft grated Parmesan, Romano & Asiago cheeses.
Does rinsing shredded cheese make it melt better? ›
“Because the cheese is damp after rinsing, it's better to use it in recipes that result in the cheese melting. The damp shreds tend to clump a bit, and wouldn't be as visually appealing sprinkled over a nice salad,” Brekke adds.
