I detest American mac ‘n’ cheese. One of my earliest memories is of a very poor baby sitter who forced me to eat it (and shut me in a closet as a punishment). I had a very strong appetite as a child, but mac wasn’t on the list. This pasta a quattro formaggio looks quite tasty though.
A few days, because of you, I decided to get Parmigiano from the store instead of the shredded fake "Parmesan", and I'm never buying any type of shredded cheese ever again. Thank you!
@@user-no2bp4mn5i yeah I heard shredded cheese has loads of fake stuff. But the worst is the plastic cheddar cheese that people eat. Seeing as I live in France, I should've embraced real cheese a long time ago lol, never too late
Vincenzo, I have galactosemia and can only eat a few lactose free cheese, but I am craving the macaroni and cheese my mother made growing up. This recipe has the backbone of ingredients that will allow me to have Macaroni and Cheese I have been craving. My mother did not use the pasta water, but everything else is exactly what I need. (I'm going to use the pasta water). You are again, my hero.
Hi Vincenzo! I’m an Italian student who is doing an exchange experience in North Dakota. Today’s is my host father’s birthday so I will cook carbonara and some Cantuccini (like Gradma taught me😂). Wish me luck!
You will not find much real Italian food in North Dakota. You may have to travel to Chicago to find Italian grocery stores selling the ingredients you need.
@@moonbeamskies3346 yeah I know, but in the end bacon is a good substitute for guanciale, and I was able to find something similar to a Pecorino Romano
@@vincenzosplatehe is so right. I'm teaching my daughter your recipes. Especially the pasta natalina. So amazing. So true to actual Italian food. Thank you.
Very interesting, I've been making the French (I guess) derived recipe: white sauce using butter, flour and milk, then adding cheese (parmesan and whatever soft cheese I can get here in New Zealand). For crispiness grating bread over the top and then baking for approx 20 minutes as usual. Your recipe, using the pasta water to do the thickening, plus the different cheeses to get the texture is really quite remarkable, I'll have to give it a try!. Thank you.
@@vincenzosplate yes huge fan of Italian cuisine and with zero knowledge of the cooking techniques the Italian way - it can be intimidating, but you’re making us look and feel like a pro after watching your videos. HAHAHAH
Bravissimo!!! An absolutely stunning recipe!! I recooked this with friends today! And they were absolutely amazed!!! We added Four big Cloves of garlic zu the milksauce and fresh chopped parsley and lots of Black Pepper!! This was soo delicious!!!
Interesting. I will try it this way. I learned how to make it in the south US, so much different cheeses, but same pasta. I would also add white pepper and a pinch of cayenne. But will try it this way to see the difference. Love this channel.
Thanks for sharing your variation on this dish! I love hearing different ways people cook their favorite recipes. Let me know how it turns out for you 😊👨🍳
I've spent my childhood in Calabria and i remember when my mum was working my old neighbour took care of me in the afternoon when i came from school. She made me pasta con formaggio e zucchero(pasta with cheese and sugar) . I don't remember how she was cooking them but they were so delicious! 😂😂
We love to continuously innovate and teach our audiences the best way to cook certain dishes the Vincenzo way. You should definitely give this a try and let me know how it goes.
Oh Vincenzo! Your recipe sounds fantastic! I can hardly wait to try it. I have a nice chunk of pecorino truffle cheese in the fridge that’s calling my name! ❤
Looks like something my mom was making when i was a kid ... Delicious 😋 im Macedonian and my mom used to make it with some Macedonian Feta cheese and Mozzarella. Love your videos keep doing what you're doing 👌
Sounds like an amazing experience. Thank you for sharing this with me it is truly an honor. I will certainly do. I hope you'll continue to support me as well, and try out my recipes.
Let's not forget that the recipe that arribed to the usa was a french thing, that has it's own history separated to your italian recipe. It's a mornay sauce. A mix of bechamel and cheddar cheese, the good stuff, not pre-melted cheese product. And if done home made it's also a really good dish with an amazing taste that is much better than the boxed stuff. And from the small amount of research, the origins of this dish seem to go back to 14th century england.
The origins of Mac and cheese are indeed murky but it seems like the modern versions trace back to France and England, which makes sense since there was a lot of cross polination, especially between nobility during that time period. Really more of a pan-western european dish than Italian.
French royalty and nobility used to hire Italian chefs, which is why there are so many similarities between French and Italian cooking. E.g. Beschemel sauce was brought to Italy by a chef from Tuscany who worked for Catherina de Medici.
Vincenzo, you've done it again! Your Macaroni and Cheese recipe is absolutely superb, and I thoroughly enjoyed watching the process. It's definitely going on my ever-growing list of Vincenzo's Plate recipes that I can't wait to try. I've already made so many of your recipes, and they never disappoint! By the way, I'm not sure if you take recipe requests on your channel, but I would love to see more recipes featuring Burrata Cheese. After trying your Creamy Mushroom Pasta recipe, which was my first experience with Burrata, I've fallen in love with its creamy goodness. However, I'm not quite sure how to use it in authentic Italian dishes. It would be amazing if you could share some traditional recipes that highlight the true essence of Burrata cheese.
Vincenzo, that looks delicous, but most of us in the US, make it the same way. We might use different cheeses, but the kraft boxed product isn't what most of us use. Maybe in poorer areas where it's harder to find good fresh ingredients, but most of us do it very similar to this. The boxed Mac & cheese was more popular decades ago.
Finally a good authentic recipe for Mac and Cheese! However I have decided to start a change in diet, so unfortunately I am currently not permitted to make a dish with that many tasty and fatty ingredients. But once I reached my goal weight I will celebrate with a big plate of Mac and Cheese!
Ciao Eko I hope you reach your goal soon. It is a challenge that you will win. It is important to stay healthy and enjoy food responsibly. You will love this Mac and Cheese. The more you wait the more you will love it 😍😀
That looks so delicious! And there are so many variations you can make: Chicken, lobster, cherry tomatoes, basil, and chili pepper just to name a few. Can't wait to make it! 😋
Years ago, I was at a cheese tasting once for bigger culinary purposes, and I was there with my grandma also looking for a cheese to put in the pasta. I came across the pecorino and fell in love with the cheese thinking this is probably what is gonna suit the dish the best. Then I found out later it is the accurate type of cheese to use! I was so proud of myself for choosing the right cheese out of so many! And I still love the cheese so much today!
Hi, that's such a great story! I'm so glad you found pecorino and that it worked out so well for your dish. It's such a versatile cheese and it can be used in so many different dishes. I'm also glad that you still love it today!
We ate pastina formaggino or cream cheese green peas and then granted Romano or Parmigiano-Reggiano The cheese we used came in a round circle and Divided into triangles. My family is from Napoli
That sounds like a delicious and comforting dish! 😋 Pastina with cream cheese and green peas, topped with grated Romano or Parmigiano-Reggiano cheese, is a wonderful combination of flavors. It's great to hear about your family's culinary traditions from Napoli! 🇮🇹🍝🧀
If you were to make a bechamel sauce it would keep the cheese from solidifying when it get cold. It will also help when you need to reheat it it will go back to the creamy goodne it was when first cooked.
In Greece we call all pasta "makaronia" but we don't have the macaroni. We have a similar dish called σουφλέ (from Soufflé) which is pretty much any pasta with some cheese and meat like bacon pieces etc in the oven. If you google it you will see it's very similar to your version.
The box mac’n’cheese tastes like wax to me… I’ve tried to make my own and it almost always turned out so much better! I’ll definitely try your recipe out, Vincenzo!
I totally get what you mean about box mac 'n' cheese. Homemade is always better! 😄 Give my recipe a try, and I'm confident you'll love the taste. Let me know how it turns out for you! 🍝👨🍳
Orange cheddar is the cantaloupe of cheeses; it is the lowest of the cheeses. Fontina, romano, provalone, Parmigiano, asiago, havarti, and gruyere are my favorites. The first five are my top cheeses for every cheese/cream sauce i ever make, because they are the best to build a flavor landscape towards any dish.
Many years ago we were in Milano at the end of a tour. Our guide announced that since it was our last night in Italy the chef had prepared a special pasta for the first course. The waiter came out with the dish and served us. I looked at it and said, “this is macaroni and cheese “. It was very good macaroni and cheese, but it was macaroni and cheese. I believe it was penne.
Ah, the joys of culinary surprises! 🍝 It's amazing how dishes can vary across different regions. Macaroni and cheese in Milan? That's an interesting twist! 😄 Stay tuned for more authentic Italian recipes that will surely delight your taste buds. Buon appetito! 🇮🇹🍽️
That looks amazing, Vincenzo. Is Provolone cheese always smoked? Here in California most Provolone that I find has a smoke flavor added - I do not like that smell/flavor, it smells like hot asphalt to me.
Radim, I have the same issue in Pa. All the provolone is smoked. Except those presliced packages (kraft I think) but they taste like rubber & have a rubbery texture. The smoked provolone is too sharp for me. I quit buying it cause no one would eat it. Central Pa has no advertrous eaters and we don't have any kind of cultural/ethnic markets in town. The closest thing we do have are farmers markets, but if you can even find cheese at one of those, it'd be goat cheese. I've seen a really soft "farmers cheese" once or twice. It looks like ricotta sort of.
Taleggio is the cheese of the Gods. Best with Pruscitto Danielle on fresh bread with mayonnaise and tomato. Good luck finding it in USA. I ate it daily in Italy.
Use the cheese that you have, just don't use low quality fake yellow cheese. Different parts of the world have great cheeses, you can use the techniques that Vincenzo teaches, and adapt it to what is available to you.
@@samanthamcintire9036 The cheeses of our country has quality cheese only in the provinvces, so in the city, most of us have no choice but to use supermarket cheese
Thank you for the suggestion! While cheddar with jalapenos sounds delicious, my focus is on traditional Italian recipes. However, feel free to experiment and enjoy different flavors in your cooking! 🧀🌶️
If I want Italian macaroni and cheese, I’ll just eat cacio e pepe. If I want the more American version, I use fontina, Gouda, and cheddar cheese and a pasta like fusilli.
Hi Vincenzo. I thought I would comment on a few points regarding this and the video you made reviewing Kraft Mac & Cheese. First, it’s popular in America because of the cost which is obvious. Due to me having a disability (lupus) I can’t work, money is tight so I go to my local food pantry. Often they will have boxed Mac & Cheese. I really have never been a fan. I am part Native American so digesting a big portion of cheese isn’t something I can do without chemical help. But I will take it from them because it’s free. Many people are in my situation or worse. So they really don’t have a choice. It’s not about getting a cheaper car. It’s about just feeding their kids or not. But you are right it’s a box full of chemicals, and the US government promotes it. Second, we can get nice elbow macaroni in the US from De Cecco or Gustare. So we don’t have the same problem you might have getting that shape. I think there are even artisan brands made for the American market. Third, Mac & Cheese is more of an international cuisine than solely Italian. Yes Romans were making a (Porto)pasta with cheese like 2000 years ago, but we have the Swiss to thank for the elbow shape and processed cheese. Kraft read about the process and adopted it. There are two channels you might want to visit if you haven’t already, that discuss the history of Mac & Cheese, namely Townsends, and Tasting History with Max Miller. They also make two different period recipes. Lastly, many people, myself included, don’t usually make boxed Mac & Cheese. There is a long history of making Mac & Cheese namely by African Americans as part of soul food. America’s Test Kitchen has very good recipe that is light years ahead of the box of chemicals. I hope this helps. Oh it was also a nice recipe that you made. It might be a bit difficult for me to get all those ingredients though.
Question, would it be easier to add all ingredients besides pasta first In pan allowing it to melt and infuse with pasta water before adding cooked pasta?
That's a great question! Adding the ingredients first can help them melt and infuse with the pasta water, creating a flavorful base before adding the cooked pasta. Give it a try! 👍🍝
I have eaten this when I was a child, I don’t know who made it but it was perfect. I have never ever been able to see it recreated exactly that way. I am definitely trying to do your version as soon as I manage to get the right cheeses together. 😊 One question: how big is your casserole?
I've never tried those awful looking boxes of mac and cheese and never would. In the Caribbean where I lived for many years, mac and cheese was a much beloved side dish, known as macaroni pie. And my mum brought us up on mac and cheese when times were tight, so I guess I've sampled quite a few recipes for mac and cheese during my 75 years of life, some of which are very superior to others. What makes all the difference to me is that it must, must, must contain enough cheese of good flavour. After that, anything goes for me, but yours looks like a winner!
Absolutely, give it a try! 😊 Trying out new recipes is always a delightful culinary adventure. If you have any questions or need tips when you decide to make it, feel free to reach out. Buon appetito! 🍽️👨🍳😋
@@vincenzosplate I'm going try this next time I make it. I made it once already and it was delicious but the provolone didn't melt properly - I think it was because I used provolone piccante, next time I'll try using the young provolone
Vincenzo thats a huge difference to the slop Kraft have us eat. Your version is like Pasta bake what is Pasta bake? i like the original and best Italian Mac and cheese looks awesome
@@vincenzosplate It is in the oven right now. I think I made a mistake with the mozzarella though, added it too early and too fast or so. Suddenly I had one big glob of cheese in the sauce. I tried getting it creamy with the starchy water, but it didn't work so well or maybe I was impatient...so I added some flour and that helped to emulsify it. I hope I did not ruin it.
Mozzarella can definitely add a wonderful gooey texture to the dish! 🧀 It's all about personal preference. Experiment and enjoy your own cheesy twist on the recipe. Buon appetito! 🍽️🧀🇮🇹
Would you ever go back to eating packet Macaroni and cheese pasta again?
I have never tried "Macaroni and Cheese" from a packet before. How is it like?
Phewww....
they don't sell it in my country
@Sev Really? It's a pity they don't sell it where I live. I would like to at least try it.
I had it once, it was disgusting.
I detest American mac ‘n’ cheese. One of my earliest memories is of a very poor baby sitter who forced me to eat it (and shut me in a closet as a punishment). I had a very strong appetite as a child, but mac wasn’t on the list. This pasta a quattro formaggio looks quite tasty though.
A few days, because of you, I decided to get Parmigiano from the store instead of the shredded fake "Parmesan", and I'm never buying any type of shredded cheese ever again. Thank you!
wow, this is exactly what I love to hear 🤩
@@user-no2bp4mn5i yeah I heard shredded cheese has loads of fake stuff. But the worst is the plastic cheddar cheese that people eat.
Seeing as I live in France, I should've embraced real cheese a long time ago lol, never too late
I’d say we male the best macaroni cheese in the UK (no and). It’s because we nave the best Cheddar.
Dude same here, it makes such a huge flavor difference using fresh over processed bags of cheese.
If you can buy a piece of cheese! Even the bagged original permegiano has added stuff 👍🙌
"Lose my Italian passport" Love it! 😂
🤣🤣
@@vincenzosplateat least the Italian government doesn't send secret police to hunt you
Vincenzo, I have galactosemia and can only eat a few lactose free cheese, but I am craving the macaroni and cheese my mother made growing up. This recipe has the backbone of ingredients that will allow me to have Macaroni and Cheese I have been craving. My mother did not use the pasta water, but everything else is exactly what I need. (I'm going to use the pasta water). You are again, my hero.
Hi Vincenzo! I’m an Italian student who is doing an exchange experience in North Dakota. Today’s is my host father’s birthday so I will cook carbonara and some Cantuccini (like Gradma taught me😂). Wish me luck!
You will not find much real Italian food in North Dakota. You may have to travel to Chicago to find Italian grocery stores selling the ingredients you need.
wow 😍 I'm sure you will do a great job, good luck!!
@@moonbeamskies3346 yeah I know, but in the end bacon is a good substitute for guanciale, and I was able to find something similar to a Pecorino Romano
Please be sure that you do it like an Italian!
@@bombermanpodcast Of course!
You know, your recipes are full proof! My absolute favourite Italian cooking channel! Totally spot on every time!
Wow wow 🤩 thank you so much my friend!
I love to hear that! 🙏🏻
Fool proof😆
@@vincenzosplatehe is so right. I'm teaching my daughter your recipes. Especially the pasta natalina. So amazing. So true to actual Italian food. Thank you.
Very interesting, I've been making the French (I guess) derived recipe: white sauce using butter, flour and milk, then adding cheese (parmesan and whatever soft cheese I can get here in New Zealand). For crispiness grating bread over the top and then baking for approx 20 minutes as usual. Your recipe, using the pasta water to do the thickening, plus the different cheeses to get the texture is really quite remarkable, I'll have to give it a try!. Thank you.
This looks amazing! I'm definitely attempting this just hope i can find the right cheeses for this. Wish me luck!
Looks delicious!
I make it using Cavatappi pasta, bechamel sauce, peccorino, with guanciale and provolone on top..
Sounds great!
I too was surprised to not see him use guanciale in this dish. But then again, I put peas in mine too. Shhhh!
@@VoxxRocks231 oh no..
I swear your channel makes Italian cooking really easy!!
Oh yes! All my recipes are easy to make yet delicious 😋
@@vincenzosplate yes huge fan of Italian cuisine and with zero knowledge of the cooking techniques the Italian way - it can be intimidating, but you’re making us look and feel like a pro after watching your videos. HAHAHAH
Thanks
many thanks to you!
Bravissimo!!! An absolutely stunning recipe!! I recooked this with friends today! And they were absolutely amazed!!! We added Four big Cloves of garlic zu the milksauce and fresh chopped parsley and lots of Black Pepper!! This was soo delicious!!!
This is the healthy way of making mac and cheese. I love this version.
oh yes, exactly 😍
@@canisinumbra Same here. I'm sure this recipe would taste fine, but I can't imagine how it would compare to a good homemade macaroni and cheese.
Interesting. I will try it this way. I learned how to make it in the south US, so much different cheeses, but same pasta. I would also add white pepper and a pinch of cayenne. But will try it this way to see the difference. Love this channel.
Thanks for sharing your variation on this dish! I love hearing different ways people cook their favorite recipes. Let me know how it turns out for you 😊👨🍳
The food Vincenzo makes always looks so good
oh wow thank you SO much!
This is, without a doubt, the most appetising macaroni cheese I have ever seen. Bravo, Vincenzo, Bravo!
oh wow thank you, I'm glad you think so
@@vincenzosplate I do and as we say here, I'm not blowing smoke up your kilt.
I love that you did this without a roux and breadcrumbs!
No roux or breadcrumbs needed! It's all about keeping it authentic and delicious. Give it a try and let me know how it turns out! 🍽️😃
I've spent my childhood in Calabria and i remember when my mum was working my old neighbour took care of me in the afternoon when i came from school. She made me pasta con formaggio e zucchero(pasta with cheese and sugar) . I don't remember how she was cooking them but they were so delicious! 😂😂
Vincenzo. I really like your interpretation of Mac and cheese. I like that multi cheese mix and the finishing. Looked wonderful.
We love to continuously innovate and teach our audiences the best way to cook certain dishes the Vincenzo way. You should definitely give this a try and let me know how it goes.
Oh Vincenzo! Your recipe sounds fantastic! I can hardly wait to try it. I have a nice chunk of pecorino truffle cheese in the fridge that’s calling my name! ❤
Looks like something my mom was making when i was a kid ... Delicious 😋 im Macedonian and my mom used to make it with some Macedonian Feta cheese and Mozzarella. Love your videos keep doing what you're doing 👌
Sounds like an amazing experience. Thank you for sharing this with me it is truly an honor. I will certainly do. I hope you'll continue to support me as well, and try out my recipes.
Winner dinner!! Just fed the family! Good work Vincenzo 😃👍
wow, I'm so glad you loved this recipe 😋
Let's not forget that the recipe that arribed to the usa was a french thing, that has it's own history separated to your italian recipe. It's a mornay sauce. A mix of bechamel and cheddar cheese, the good stuff, not pre-melted cheese product. And if done home made it's also a really good dish with an amazing taste that is much better than the boxed stuff.
And from the small amount of research, the origins of this dish seem to go back to 14th century england.
Looked a little dry at the end... more pecorino and pasta water... you are my favorite Italian chef, my roots are from northern Italy, Agorto
The origins of Mac and cheese are indeed murky but it seems like the modern versions trace back to France and England, which makes sense since there was a lot of cross polination, especially between nobility during that time period. Really more of a pan-western european dish than Italian.
French royalty and nobility used to hire Italian chefs, which is why there are so many similarities between French and Italian cooking. E.g. Beschemel sauce was brought to Italy by a chef from Tuscany who worked for Catherina de Medici.
Looks gorgeous will make this for my husband soon it's another of his favorite dish 😋
yay, please try it and let me know 😍😋
This is more like cheese and macaron!!!!!!!!!!! Yummmmy
🤤🤤🤤
Vincenzo, you've done it again! Your Macaroni and Cheese recipe is absolutely superb, and I thoroughly enjoyed watching the process. It's definitely going on my ever-growing list of Vincenzo's Plate recipes that I can't wait to try. I've already made so many of your recipes, and they never disappoint!
By the way, I'm not sure if you take recipe requests on your channel, but I would love to see more recipes featuring Burrata Cheese. After trying your Creamy Mushroom Pasta recipe, which was my first experience with Burrata, I've fallen in love with its creamy goodness. However, I'm not quite sure how to use it in authentic Italian dishes. It would be amazing if you could share some traditional recipes that highlight the true essence of Burrata cheese.
Vincenzo, that looks delicous, but most of us in the US, make it the same way. We might use different cheeses, but the kraft boxed product isn't what most of us use. Maybe in poorer areas where it's harder to find good fresh ingredients, but most of us do it very similar to this. The boxed Mac & cheese was more popular decades ago.
Thanks to you I got hungry at 2am in the morning and cooked mac and cheese... terrible idea to watch your videos at 2am in the morning.
Finally a good authentic recipe for Mac and Cheese! However I have decided to start a change in diet, so unfortunately I am currently not permitted to make a dish with that many tasty and fatty ingredients. But once I reached my goal weight I will celebrate with a big plate of Mac and Cheese!
Ciao Eko I hope you reach your goal soon. It is a challenge that you will win. It is important to stay healthy and enjoy food responsibly. You will love this Mac and Cheese. The more you wait the more you will love it 😍😀
I'm on an intermittant fasting diet lost 25 Lbs see Dr. Fung th-cam.com/video/sSFinW4Fe4w/w-d-xo.html eat anything you like but with fasting
Same situation here man, this will be a great way to celebrate a successful diet changes (while eating responsibly of course)
I agree, personally I’m just trying to limit my carb intake.
is it authentic though? we don't really know how it has been made 500 years ago.
That looks so delicious! And there are so many variations you can make: Chicken, lobster, cherry tomatoes, basil, and chili pepper just to name a few. Can't wait to make it! 😋
Love your channel and very nice to so see you put some history in your dishes! 👌
Thank you so much 😊🙏🏻
Years ago, I was at a cheese tasting once for bigger culinary purposes, and I was there with my grandma also looking for a cheese to put in the pasta.
I came across the pecorino and fell in love with the cheese thinking this is probably what is gonna suit the dish the best. Then I found out later it is the accurate type of cheese to use! I was so proud of myself for choosing the right cheese out of so many! And I still love the cheese so much today!
Hi, that's such a great story! I'm so glad you found pecorino and that it worked out so well for your dish. It's such a versatile cheese and it can be used in so many different dishes. I'm also glad that you still love it today!
We ate pastina formaggino or cream cheese green peas and then granted Romano or Parmigiano-Reggiano The cheese we used came in a round circle and Divided into triangles. My family is from Napoli
That sounds like a delicious and comforting dish! 😋 Pastina with cream cheese and green peas, topped with grated Romano or Parmigiano-Reggiano cheese, is a wonderful combination of flavors. It's great to hear about your family's culinary traditions from Napoli! 🇮🇹🍝🧀
If you were to make a bechamel sauce it would keep the cheese from solidifying when it get cold. It will also help when you need to reheat it it will go back to the creamy goodne it was when first cooked.
You're saving lives by these tutorials
Oh wow 🤩
OMG now I'm cravin for this can't wait to learn the right way 🥰👌🏻🧀
Now you can make a great Mac and Cheese, the Italian style 😍
The best Mac and Cheese I've ever seen.
You should definitely give this a try! And let me know how it goes.
Vincenzo, you are my gastronomic hero :-)
Wooow I love to hear that!
In Greece we call all pasta "makaronia" but we don't have the macaroni. We have a similar dish called σουφλέ (from Soufflé) which is pretty much any pasta with some cheese and meat like bacon pieces etc in the oven. If you google it you will see it's very similar to your version.
I will check it out, thank you!
makaronia key feta (not sure on spelling) was one of my favorite dishes in Greece.
@@davidhudson893 Yeah! I, and probably the majority of Greeks, love makaronia me kima (like bolognese with less tomato sauce and more feta cheese)!
@@perseusarkouda yes it is fantastic. There was an old lady in Stymphalos that made it perfectly.
@@vincenzosplate Srccdqwww
The box mac’n’cheese tastes like wax to me… I’ve tried to make my own and it almost always turned out so much better! I’ll definitely try your recipe out, Vincenzo!
I totally get what you mean about box mac 'n' cheese. Homemade is always better! 😄 Give my recipe a try, and I'm confident you'll love the taste. Let me know how it turns out for you! 🍝👨🍳
That looks so yummy!
It is! Are you going to make this recipe?
I've never seen that cool technique of adding pasta water to the pecorino, that was pure gold!
oh wow, thank you! That's a life changer!
Beautiful!
Thank you! Cheers!
Orange cheddar is the cantaloupe of cheeses; it is the lowest of the cheeses.
Fontina, romano, provalone, Parmigiano, asiago, havarti, and gruyere are my favorites.
The first five are my top cheeses for every cheese/cream sauce i ever make, because they are the best to build a flavor landscape towards any dish.
You are awesome this Mac and cheese looks so good. Vincenzo thank you for all the videos :)
Glad you like them! Thank you a lot 🙏🏻
As an Italian American. It's Perfect!!!
Its in the oven as we speak 😋 delicioso 👍🙌👏👏
I don’t eat Mac and cheese, but I would try this dish. 👍🏻👍🏻
You should 😋
Many years ago we were in Milano at the end of a tour. Our guide announced that since it was our last night in Italy the chef had prepared a special pasta for the first course. The waiter came out with the dish and served us. I looked at it and said, “this is macaroni and cheese “. It was very good macaroni and cheese, but it was macaroni and cheese. I believe it was penne.
Ah, the joys of culinary surprises! 🍝 It's amazing how dishes can vary across different regions. Macaroni and cheese in Milan? That's an interesting twist! 😄 Stay tuned for more authentic Italian recipes that will surely delight your taste buds. Buon appetito! 🇮🇹🍽️
It looks sooooo goood OMG
oh yes it really is 😍 are you going to make it?
That looks amazing, Vincenzo. Is Provolone cheese always smoked? Here in California most Provolone that I find has a smoke flavor added - I do not like that smell/flavor, it smells like hot asphalt to me.
You can get unsmoked provolone. I've seen it
You can get unsmoked, or you could even do the smoking yourself it would be better using wood chips.
The store stuff usually uses liquid smoke which isnt great
Radim, I have the same issue in Pa. All the provolone is smoked. Except those presliced packages (kraft I think) but they taste like rubber & have a rubbery texture. The smoked provolone is too sharp for me. I quit buying it cause no one would eat it. Central Pa has no advertrous eaters and we don't have any kind of cultural/ethnic markets in town. The closest thing we do have are farmers markets, but if you can even find cheese at one of those, it'd be goat cheese. I've seen a really soft "farmers cheese" once or twice. It looks like ricotta sort of.
provolone is not always smoked, you can also have the unsmoked one!
Can't wait to make this for myself. Looks lovely 😍😊🙂☺👌
Have fun! I'm sure you will love it 😋
That looked absolutely delicious mmmm
It really is 😋
@@vincenzosplate Wish i had some lol
Taleggio is the cheese of the Gods. Best with Pruscitto Danielle on fresh bread with mayonnaise and tomato. Good luck finding it in USA. I ate it daily in Italy.
Absolutely! Taleggio is indeed a heavenly cheese. In the US, you can try specialty cheese shops or Italian markets to find it. Buon appetito! 🧀🇮🇹😋
Looks veryyy tasty! And a bit like I learned from my mom (with gorgonzola 😍😋). Sometimes she uses breadcrumbs too on top, depends of her mood haha.
Sounds great!😍😍
Oh, this is nice :) I have to try making some
Please do!
Vincenzo never disappointed us
Oh, so nice fo you 🙏🏻
Sadly, i dont have Italian cheese. But i will still watch for knowledge and content
great!
Use the cheese that you have, just don't use low quality fake yellow cheese. Different parts of the world have great cheeses, you can use the techniques that Vincenzo teaches, and adapt it to what is available to you.
@@samanthamcintire9036 The cheeses of our country has quality cheese only in the provinvces, so in the city, most of us have no choice but to use supermarket cheese
@@joshyycute5823 some supermarket cheeses can be good, just look for high quality, and few ingredients.
You should try cheddar with diced jalapenos in it. It's not Italian but it is good.
Thank you for the suggestion! While cheddar with jalapenos sounds delicious, my focus is on traditional Italian recipes. However, feel free to experiment and enjoy different flavors in your cooking! 🧀🌶️
That does not sound like a good flavour combination
@@SuperSpecies it's similar to pepper jack but more cheesy and more spicy.
Vincenzo, would you recommend te La Molisana brand? They have lots of great pasta in my opinion!
oh yes!
as an American, I appreciate that you list measurements in both metric and FREEDOM units
i just love Italian food 💕💖💕💕💕
😍😍
Mamma mia vincè, delizioso! 🤌
troppo buona 😋
Looks fantastic, I would love to add crispy bacon or Pancetta
sounds great
If I want Italian macaroni and cheese, I’ll just eat cacio e pepe. If I want the more American version, I use fontina, Gouda, and cheddar cheese and a pasta like fusilli.
That's a great approach! Cacio e pepe is deliciously Italian, and your American twist with fontina, Gouda, and cheddar sounds fantastic! 🧀🍝👌
4-Cheese Pasta Al Forno>>>>>>Mac n Cheese. Amazing recipe.❤
Hi Vincenzo. I thought I would comment on a few points regarding this and the video you made reviewing Kraft Mac & Cheese.
First, it’s popular in America because of the cost which is obvious. Due to me having a disability (lupus) I can’t work, money is tight so I go to my local food pantry. Often they will have boxed Mac & Cheese. I really have never been a fan. I am part Native American so digesting a big portion of cheese isn’t something I can do without chemical help. But I will take it from them because it’s free. Many people are in my situation or worse. So they really don’t have a choice. It’s not about getting a cheaper car. It’s about just feeding their kids or not. But you are right it’s a box full of chemicals, and the US government promotes it.
Second, we can get nice elbow macaroni in the US from De Cecco or Gustare. So we don’t have the same problem you might have getting that shape. I think there are even artisan brands made for the American market.
Third, Mac & Cheese is more of an international cuisine than solely Italian. Yes Romans were making a (Porto)pasta with cheese like 2000 years ago, but we have the Swiss to thank for the elbow shape and processed cheese. Kraft read about the process and adopted it. There are two channels you might want to visit if you haven’t already, that discuss the history of Mac & Cheese, namely Townsends, and Tasting History with Max Miller. They also make two different period recipes.
Lastly, many people, myself included, don’t usually make boxed Mac & Cheese. There is a long history of making Mac & Cheese namely by African Americans as part of soul food. America’s Test Kitchen has very good recipe that is light years ahead of the box of chemicals. I hope this helps. Oh it was also a nice recipe that you made. It might be a bit difficult for me to get all those ingredients though.
OMG YES! YUMMY!
So good! 😍
Question, would it be easier to add all ingredients besides pasta first In pan allowing it to melt and infuse with pasta water before adding cooked pasta?
That's a great question! Adding the ingredients first can help them melt and infuse with the pasta water, creating a flavorful base before adding the cooked pasta. Give it a try! 👍🍝
U the best Vincenzo
I have eaten this when I was a child, I don’t know who made it but it was perfect. I have never ever been able to see it recreated exactly that way. I am definitely trying to do your version as soon as I manage to get the right cheeses together.
😊
One question: how big is your casserole?
Vincenzo can you substitute Fontina chees for Taleggio?
The pecorino made loooove to the pasta!! 🤣
They surely did and I'm sure they enjoyed every bit of it. 🤣
Fantastic recipe!
Glad you liked it
I've never tried those awful looking boxes of mac and cheese and never would. In the Caribbean where I lived for many years, mac and cheese was a much beloved side dish, known as macaroni pie. And my mum brought us up on mac and cheese when times were tight, so I guess I've sampled quite a few recipes for mac and cheese during my 75 years of life, some of which are very superior to others. What makes all the difference to me is that it must, must, must contain enough cheese of good flavour. After that, anything goes for me, but yours looks like a winner!
Thanks for sharing your experience! 🧀🍝 Cheese is key in mac and cheese, and I'm glad you like the traditional touch. Give it a try! 🇮🇹👨🍳💫
Another beautiful dish. I love pasta by the way. And I love cheese. I will be making this soon. Molte grazie.
Great! I'm sure you will love this one 😋
Beautiful recipe. For sure going to try this out!
Please do! 😍 You will love it!
I love it cheesy too Vincenzo 😉😜😏
yum yum 😋 Have you ever made it?
@@vincenzosplate no, but now I have to 💓
Ohh yessss, one of my favs!
really? 😍 Are you going to try this version?
Can I use ricotta for the soft chees
Absolutely! Ricotta is a great substitute for soft cheese in many Italian dishes. Give it a try and let us know how it turns out! 😋👨🍳
I must still try this one😊
Absolutely, give it a try! 😊 Trying out new recipes is always a delightful culinary adventure. If you have any questions or need tips when you decide to make it, feel free to reach out. Buon appetito! 🍽️👨🍳😋
Dish looks yummy!! 😋
Gotta ask what wrong with orange cheddar?
You mentioned it a few times in the video and now the curiosity is killing me 😅
Haha! 🤣 Orange cheddar isn't "wrong," it's just not traditional in Italian cuisine. We prefer other cheeses for authenticity! 🧀🇮🇹
my favourite pasta for dishes like this that you bake in the oven is fusilli i think it is because it is what my mother used
How did it go? Your mother would be so proud of how amazing of a cook you turned out to be.
@Vincenzo's Plate not to bad it s one she thought we needed to learn just so we did not cook rubbish
now I'm confused which one to make- the 4 cheese pasta or the macncheese. Both videos were so good!
You can do both eheh
looking forward to watch this..
Yay! The video is finally out!
Funny enough before I had seen this I was going to ask if you could make macaroni and cheese the Italian way!
Hahahaha super funny!
Now you can make an Italian Mac and Cheese
So excited for this!
Have you wathced the video? 😍
@Vincenzo's Plate finally I am
So we can use brie instead of Tallegio? This requires a lot of cheese. I wanna make this!
Yess!
My favourite shape of pasta
Yummy
Fabulous!
oh yes, this is amazing!
When you put so much passion into your cooking it becomes art. Only in Italy.
Wow, thank you, this is so true ❤
Looks delish
It tastes even better 😋
would radiatori be ok for this recipe?
If I wanted to add some guancale or something to this what is the best way to do it? just fry it with the butter in the beginning?
Yes exactly
@@vincenzosplate I'm going try this next time I make it. I made it once already and it was delicious but the provolone didn't melt properly - I think it was because I used provolone piccante, next time I'll try using the young provolone
Vincenzo thats a huge difference to the slop Kraft have us eat. Your version is like Pasta bake what is Pasta bake? i like the original and best Italian Mac and cheese looks awesome
Kraft is not proper American mac n cheese to begin with. Lol
🥰🥰🤤❤️🤤❤️🤤❤️🤤 What great to see how you can make it the Italian way, love it!
Thank you 🙏🏻
I will have to try to make it with those cheeses. :)
yes please 😍 this recipe is to die for
@@vincenzosplate It is in the oven right now. I think I made a mistake with the mozzarella though, added it too early and too fast or so. Suddenly I had one big glob of cheese in the sauce. I tried getting it creamy with the starchy water, but it didn't work so well or maybe I was impatient...so I added some flour and that helped to emulsify it. I hope I did not ruin it.
What was that classical music in the background? 😊
Mozzarella di bufala is all I buy! The best
Fantastic 👏🏻
I would be very tempted to add a healthy portion of dry shredded mozzarella to make it nice and stringy in a good way!
Mozzarella can definitely add a wonderful gooey texture to the dish! 🧀 It's all about personal preference. Experiment and enjoy your own cheesy twist on the recipe. Buon appetito! 🍽️🧀🇮🇹