Sicilian Four Cheese Macaroni Casserole

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a medium casserole dish with a little butter or oil.

2. 2

   Bring a large pot of salted water to a boil. Add the elbow noodles and cook until just al dente, about 7-8 minutes. Drain and set aside.

3. 3

   In a saucepan over medium heat, add the all purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 250ml of milk (not listed, but typically required for cheese sauce) and cook until slightly thickened.

4. 4

   Lower the heat and add the mascarpone, fontina, parmesan, and romano cheeses. Stir until the cheeses are melted and the sauce is smooth. Add the baking powder and mix well.

5. 5

   Fold in the cooked noodles, diced black olives, and salty mushrooms. Mix until everything is evenly coated with the cheese sauce.

6. 6

   Pour the mixture into the prepared casserole dish and spread evenly.

7. 7

   Sprinkle the garlic panko crumble evenly over the top.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling.

9. 9

   Let cool for 5 minutes before serving. Enjoy your Sicilian Four Cheese Macaroni Casserole!