“This is a version of a classic Italian pasta I learned how to make in Boston, the noodles are made with cheese giving them a rich tender texture that makes for the best mac ‘n cheese that you have ever had.”
-Chef Matt McClure
Nothing says love quite like cheesy pasta does. Whether you are cooking with your sweetie or having your little ones give you a hand in the kitchen this year, you can’t go wrong with Chef Matt’s Mac ‘n Cheese!
Find a printable PDF version for your cookbook here.
Check out our full 21c Chef Valentine’s Day cookbook here.
INGREDIENTS:
For “Mac” and Cheese
3oz cavatelli pasta
1/4 cup heavy cream
1-2 slices of American cheese
Boiling Water
Salt tt
Make Your Own Cavatelli
4 Cups All-purpose Flour
1 Egg
1 Pound Full Fat Ricotta Cheese
1 Teaspoon Salt
1/3 Cup Heavy Cream
INSTRUCTIONS:
For “Mac” and Cheese
Bring water to a boil and season heavily with salt. Add cavatelli pasta to water and cook until pasta floats to the top. Cook for 2 more minutes. In a small sauté pan, bring heavy cream to a low simmer. Add sliced American cheese and season with salt tt. Add cavatelli pasta and season with more salt if needed.
Make Your Own Cavatelli
Place your flour in a bowl and make a well in the center. Add your other ingredients into the well and stir until the dough comes together. Dump the dough onto a floured surface and knead with your hands for 2 to 3 minutes until smooth. Cover with plastic wrap or a damp towel and let the dough rest for 15 minutes. You may also wrap the dough in plastic and refrigerate it until needed. This rest period is necessary to obtain the right texture of the dough.
When ready to cut the cavatelli, first cut the dough in half and place one half on a lightly floured surface. Roll the dough to a thickness of about 1/3 of an inch thick and cut into strips about 1/2 to 3/4 of an inch thick. Flour a strip well, and using one hand, pass it through the wooden rollers, turning the crank clockwise with the other hand. The cavatelli will drop onto the counter after they are cut. Place the cavatelli on a lightly floured baking sheet and refrigerate until ready to cook. Cook cavatelli in large pot of boiling salted water for about 5 minutes. Like gnocchi, cavatelli will rise to the surface when cooked. Drain and top with your sauce of choice.