An Italian Tries American Mac & Cheese | Kraft Macaroni and Cheese

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An Italian Tries American Mac & Cheese | Kraft Macaroni and Cheese

My Italian wife, Eva, considers herself to be quite the pasta expert. But it's a lie! Why? Because she has NEVER had macaroni and cheese!

In this video, Eva and I sample three varieties of Kraft mac & cheese. Watch to see what an Italian thinks of this American delicacy!

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Ciao for now!

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EVA'S PASTA AI QUATTRO FORMAGGI RECIPE
Serves two.

For this recipe, you will need:
- 350g (12oz) penne pasta
- 1/4 cup gorgonzola or blue cheese, chopped into small chunks
- 1/4 cup fontina or sharp cheddar cheese, chopped into small chunks
- 1/4 cup brie cheese, chopped into small chunks
- Grated Parmigiano Reggiano cheese
- 1 cup whole milk
- 2 tbsp butter
- Nutmeg
- Fresh black pepper
- Salt

Bring a large pot of water to boil for the pasta.

Meanwhile, melt the butter in a pan over low heat. Add milk, gorgonzola, fontina, brie, a pinch of grated nutmeg, and black pepper to taste. Stir while the cheese melts.

Generously salt the boiling water and add pasta. While the pasta cooks, allow the melted cheese to simmer for three minutes before turning off the heat. When the pasta is cooked al dente, drain it and add into the sauce. Top generously with grated Parmigiano and stir all together vigorously over medium/high heat. Serve immediately.

Buon appetito!

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