Creado con IA
Sicilian Ricotta Mac and Cheese Casserole
55 min 664 kcal por ración Media
Ingredientes
4 Raciones
- elbow noodles300 g
- mascarpone cheese100 g
- diced black olives80 g
- salty mushrooms120 g
- grated parmesan (not Reggiano)60 g
- fontina cheese100 g
- grated romano cheese40 g
- all purpose flour20 g
- baking powder1 tsp
- garlic panko crumble40 g
Preparación
- 1
Preheat your oven to 180°C (350°F). Grease a medium casserole dish with a little butter or oil.
- 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
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
Add the baking powder to the cheese mixture and stir in the salty mushrooms and diced black olives.
- 5
Fold the drained noodles into the cheese and vegetable mixture, ensuring everything is evenly coated.
- 6
Transfer the mixture into the prepared casserole dish and spread it out evenly.
- 7
Sprinkle the garlic panko crumble evenly over the top of the casserole.
- 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
