Italian “twist” on mac and cheese

There are so many different pasta shapes in Italy and each one has its own name. Some have obvious meaning and others not so much. I like to use Cellentani which is also called Cavatappi, which is the Italian word for corkscrew. It also looks like 3 or 4 elbow macaroni stuck together. This pasta works great for my version of Italian mac n ‘cheese. I used 5 different types of Italian cheeses melted in a bechamel sauce and combined with fresh roasted tomatoes, roasted red pepper marinated in olive oil and fresh basil leaves. The combination is a more robust and complex flavor than standard mac n ‘cheese. It takes a little longer, but it’s worth it.

How to make Dennis’ …

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