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Gramigna mac ‘n cheese

Level: Simple

Preparation: 30 Minutes

Cooking: 15 Minutes

Doses: 4 People

for 4 people
  • 250 gr “La Campofilone” Gramigna
  • 100 gr of Parmesan cheese
  • 100 gr sweet Roman pecorino
  • 300 gr provola
  • 50 gr butter
  • 100gr fresh cream
  • 1 egg
  • extra virgin olive oil
  • salt
  • pepper

First, boil the Gramigna in lots of salt water, drain and put in the fridge. In a bowl beat an egg, add the cream and season with salt and pepper. Then grate the Parmesan cheese, the pecorino and the provola and mix in thoroughly.
Now add the Gramigna and mix gently. Carefully grease a baking pan with butter, place the pasta and cheese mix and sprinkle with more Parmesan cheese. Bake at 180oC for 15 minutes.
Remove from the oven and serve! If you want to strictly follow the American tradition, replace all the cheeses with grated cheddar for a perfect mac ‘n cheese!
Typical of Central Italy’s cuisine, Gramigna takes its name from the seed of the plant with the same name, which has the same shape: small smooth curled tubes, which hold every kind of dressing to perfection.