Sicilian Ricotta Mac and Cheese 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 large mixing bowl, combine the mascarpone cheese, grated parmesan, fontina cheese (grated or cubed), grated romano cheese, and all purpose flour. Mix until well combined.

4. 4

   Add the baking powder to the cheese mixture and stir in the salty mushrooms and diced black olives.

5. 5

   Fold the drained noodles into the cheese and vegetable mixture, ensuring everything is evenly coated.

6. 6

   Transfer the mixture into the prepared casserole dish and spread it out evenly.

7. 7

   Sprinkle the garlic panko crumble evenly over the top of the casserole.

8. 8

   Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling at the edges.

9. 9

   Remove from the oven and let it rest for 5-10 minutes before serving. Enjoy your Sicilian Ricotta Mac and Cheese Casserole!