Previewed by Kitchen Quarantine of Massimo Bottura, on page 80 of our July issue: the recipe of Bottura's Italian-Modena mac & cheese.

Italian Mac & cheese from Modena

Ingredients for 4-6 people

For the bechamel

500 g milk
80 g Parmigiano Reggiano Dop 30 months
50 g butter
40 g flour
salt – nutmeg

For pasta
300 g leftover mixed pasta (spaghetti, fusilli, macaroni)
150 g diced mortadella
120 g blue goat cheese in chunks
80 g ricotta
80 g smoked caciotta cheese to finish
60 g grated pecorino cheese
40 g Grated Parmigiano Reggiano Dop 30 months
40 g grated pecorino
1 mozzarella (for milk)

Method

For the bechamel
Cook the flour with the butter in a saucepan, then add the warmed milk a little at a time, stirring so as not to form lumps.
Add the grated Parmesan cheese, 1 tablespoon at a time, then a pinch of salt and nutmeg.

For pasta
Boil the leftover pasta and drain it. Pour half of the béchamel over the bottom of a mold (round cake tin ø 24-26 cm). Add the slightly chopped and mixed pasta. Spread the cottage cheese on top, sprinkle with the milk of
a mozzarella (cut the mozzarella in half and squeeze it over the mold). Spread the mortadella and blue cheese nuts in the mold. Sprinkle with grated pecorino and pecorino cheese. Cover everything with the remaining béchamel, sprinkle with plenty of grated Parmesan and bake at 200 ° C for about 25 minutes.
Remove from the oven and finish with the grated smoked caciotta.