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Genoa Mac and Cheese

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Home > Enjoy > Recipes > Genoa Mac and Cheese
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Quantity 6 servings
Difficulty Level Easy
Active Prep 40 minutes
Total Time 40 minutes

Homemade Genoa mac and cheese is better — by far — than any frozen or boxed version. Does anyone want to argue that? No? That’s because you’d lose. Ours is super creamy, using a blend of mild and sharp cheese, with a welcome surprise of salami bits in each bite. Pure comfort. Plus a crunchy topping. Could you want anything more? You’ll never go back to the box.

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Directions

Butter a 9-by-13-inch baking dish. Bring a large pot of well-salted water to a boil. Add the pasta and cook until tender, according to box directions. Drain.

Meanwhile, melt the 5 tablespoons of butter in a large saucepan over medium heat. Mix the flour, dry mustard, paprika, cayenne, and 1 teaspoon salt in a small bowl. Add a little of the dry mixture at a time to the butter, whisking, until it’s a smooth paste. Cook, whisking until the raw flour smells go away and the paste smells a little nutty, about 2 minutes. Slowly whisk in the milk. Let the sauce come to just a boil, and then continue to cook, whisking, until the sauce thickens, about 5 more minutes. Turn off the heat and add the cheeses in handfuls, whisking to make a smooth sauce.

Preheat the broiler.

Stir in the cooked pasta and Genoa cubes until well combined. Scrape into the prepared baking dish. Mix the panko, Parmigiano or asiago, and oil together, scrunching with your hands to incorporate. Sprinkle evenly over the pasta. Broil until the topping browns nicely, 3 to 4 minutes.

Tag: Genoa, Pasta

Ingredients

  • 5 tablespoons unsalted butter, plus more to grease the pan
  • kosher salt
  • 1 pound cavatappi pasta
  • 6 tablespoons all-purpose flour
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 5 cups milk
  • 1/2 pound sharp Cheddar, grated (about 2 1/2 cups lightly packed)
  • 1/2 pound Monterey Jack, grated (about 2 1/2 cups lightly packed)
  • 5-ounce chunk Genoa Salame, cut into 1/4-inch cubes (heaping 1 cup)
  • 1 cup panko
  • 1/4 cup finely grated Parmigiano Reggiano or asiago
  • 2 tablespoons olive oil

Special Equipment

  • 9-by-13-inch baking dish
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Volpi Foods Corporate
5263 Northrup Ave
St. Louis, MO 63110
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Tues-Friday 9am-5:30pm
Saturday 8am-4:30pm
(toll-free) 1-800-288-3439
(local) 314-772-8550
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