Many pasta dishes have rich histories behind them that celebrate an individual chef, region or even have a myth associated with them, however this dish’s past is about as simple as the recipe. It is said that this recipe is originally from the South–center of Italy-where many Italian people eat pasta al burro (pasta with butter) and pasta ai quattro formaggi (made with four different types of cheese).
Some credit this “baked” (or not baked) dish to a man by the name of Marco Bianachi, who was born in Milan in 1978 who cooked this dish in the oven with four or more cheeses. Regardless, of who the creator of the dish may have been one thing is certain; this is an indulgent dish that is a comfort food for many who make it. If you have only ever had the American version of macaroni and cheese, you’ll have to try this dish the Italian way. It is sure to go beyond your expectations and you may never go back to the American version again! It is also a huge hit with children!
Pasta ai quattro formaggi is best made with short cuts of pasta such as ziti, rigatoni or shells, but most prefer penne as the favorite choice for the dish.
Check out our recipe for Pasta ai Quattro Formaggi and Maccheroni ai Quattro Formaggi al Forno.
Donna Picciocchi, Editor
