A sophisticated take on the classic mac and cheese. This saffron mac and cheese takes a cue from risotto alla Milanese, Milanese style risotto that combines rich cheese with fragrant saffron. Once you try it you'll see - these flavours belong together!
Course Stovetop
Cuisine Italian
Keyword pasta
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6
Calories 660kcal
Author Cristina
Ingredients
500gramsdry macaroni or other pasta of your choice
Boil pasta per package directions in well-salted water to al dente consistency.
Melt butter in a large oven safe skillet on medium heat. The skillet should be large enough to hold all of the cooked pasta.
Once the butter is melted, add flour and stir until incorporated to make a roux. Continue cooking for 2 or so minutes, until it begins to smell slightly nutty.
Slowly add milk ¼ cup at a time while stirring continuously to create an emulsion of fat, flour and liquid. Continue stirring until the mixture thickens. For details and troubleshooting see recipe notes.
Once the sauce has thickened, rough cut the cheeses and add them to the pan. Continue cooking until the cheese is melted.
Add the drained pasta to skillet and mix to coat it evenly with the sauce.
Season. Add the saffron and stir until incorporated. Taste and add salt if necessary. I didn't add any salt besides the salted pasta water.