Macaroni and Cheese Baked Home Made Italian Style

First and foremost originally, real baked macaroni and cheese was not made with elbows macaroni. As a matter of fact back in the day pasta was hand made in the kitchen. Today's versions are just side dishes not meals, so let us create a true Italian Macaroni and Cheese meal using items available in your local markets. This is a very easy recipe that is sure to please everyone.

Macaroni is one type of pasta, which comes in different tube shapes. Keep in mind that pasta is either dried or fresh. Italians refer to dry pasta as, pasta secca and fresh pasta as pasta fresca. Interestingly, there is an Italian law that requires pasta secca to be made from durum wheat flour or durum wheat semolina, elsewhere most pasta is made from wheat flour. Also, Italian pasta is usually cooked so it is not too soft, meaning it is firm to bite or cooked al dente, whereas pasta made from wheat flour and other types of flour make a softer pasta that cannot cook the same and therefore won't make a good al dente pasta.

There are many other great pasta recipes, Italian style baked macaroni is a favorite of mine, but you will find plenty of ways to use pasta. Keep a supply on hand so you never run out. It is recommended that you store dry pasta in airtight containers in a dry cool place. For the best quality and taste you should store dried pasta a maximum of two years; but with all the recipes and meals you can make chances are it will not last that long.

Let's cook...

Step 1 Add water and a dash of salt to your pasta pot and bring to a rolling boil. Add pasta and let it cook 3 minutes LESS than the box says to; Strain and set aside

Step 2 Heat your oven to 325 degrees

Step 3 Pour 2 cans of evaporated milk into the casserole dish; layer with 1 pound of sliced cheese and grated cheese

Step 4 Next, add butter - garlic powder - onion powder

Step 5 Place casserole in the oven; stir every few minutes until everything is thick and melted

Step 6 Remove from oven; add cooked pasta, toss and stir to coat allowing mixture to get inside pasta holes

Step 7 Cover with foil, bake about 20 - 25 minutes until bubbling

Step 8 Remove from oven, uncover and turn on broiler

Step 9 Gently toss pasta to coat again; sprinkle bread crumbs to cover pasta

Step 10 Place uncovered casserole dish under broiler until the top turns golden brown

NOTE: Don't leave unattended, broiling is very fast.

Let cool for about 10 minutes, then garnish with the fresh parsley sprigs for presentation.

Serve in pasta bowls made for eating Italian style, add a fresh garden salad and homemade garlic bread on the side, pour a glass of your favorite red wine and enjoy!

Forget the rest, this is the Best!

Roots back to the Old Country before it was Americanized. Before the Elbow, Shell and other novility macaronis were invented. Ask your Italian Grandparetnts. If your going to cook Italian, do it right and use this recipe. The others ,though tasty, that claim to be "The Best" or claim to be "Italian" simply can't compare. They are just side dishes and can be compared to "Boxed Mac and Cheese"........This is a meal!

Having a high quality pot for making pasta is important, this Mario Batali pot is stylish and will last for years of cooking. It is made of strong cast iron, which has excellent heat retention and it doesn't matter if you have a gas, electric or ceramic flat-top stove it is safe for all ranges.

To compliment your pasta pot add this stoneware cherry red baking dish, it's made of high-fired stoneware and has sure grip handles. Although, it is dishwasher safe clean up is so easy you will find yourself washing it in the sink; this is an excellent choice because it has non-porous enamel finish and it's resistant to chips, cracks, stains and odors. Can withstand oven temperatures up to 500 degrees.