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Ingredients for 4 servings:

10 oz Macaroni Pasta Di Martino

7 oz Cheddar Cheese

2 oz Butter

1,4 oz Flour 00

27 oz Milk

1,7 oz Parmigiano

Nutmeg to taste

Salt and black pepper to taste

Bread crumbs to taste


Cut the cheddar into very small pieces. In a saucepan mix butter and flour, cooking and stirring over low heat so that the mix becomes a homogeneous and creamy mixture. Meanwhile, heat the milk and add it to the mixture, bringing everything to a boil. Add the cheddar, the grated Parmigiano, nutmeg, salt and pepper. Continuing to mix, little by little, a creamy sauce will come out very similar to béchamel which will be used to dress the pasta. Cook Macaroni very “al dente”, place it in a still steaming bowl and mix it with the freshly obtained cream cheese. At this point butter a baking dish, sprinkle it with breadcrumbs and pour the pasta mixed with the sauce, to cook it again, together with a new sprinkling of grated Parmigiano in the oven. The ideal is to keep it, for about 20 minutes, at 200°C. Thus, a delicious crunchy crust will form on the surface. Enjoy the real pleasure!


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