Ingredients
Creating this dish requires a handful of staple ingredients, many of which have been kitchen companions of mine since childhood. Here’s what you’ll need:
– Elbow macaroni: A classic choice, reminiscent of the pasta Nonna Rosa used to make by hand.
– Canned crushed tomatoes: The base of our sauce, bringing that vibrant, tangy essence.
– Garlic: A must-have in any Martinez kitchen, infusing the dish with aromatic depth.
– Heavy cream: For that irresistible creaminess that ties the dish together.
– Cheddar cheese: Sharp and tangy, it melts beautifully into the sauce.
– Mozzarella cheese: For a gooey texture and a mild, milky flavor.
– Parmesan cheese: Adds a nutty, salty finish, a nod to my Italian adventures.
– Olive oil: Extra virgin, of course, as taught by my mother.
– Salt and pepper: Essentials for seasoning to perfection.
– Fresh basil: Torn and sprinkled, it’s a fragrant garnish that adds a fresh finish.
Instructions
Crafting this dish is as delightful as it is straightforward. Here’s how to bring those comforting, nostalgic flavors to your table:
1. **Cook the pasta:** Begin by boiling the macaroni in salted water until al dente. Drain and set aside, letting the steam rise like memories of family dinners past.
2. **Prepare the sauce:** In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant—just like Nonna Rosa would, letting the aroma fill the kitchen.
3. **Add the tomatoes:** Pour in the crushed tomatoes, stirring to combine with the garlic. Let it simmer, stirring occasionally, as the flavors meld together.
4. **Make it creamy:** Stir in the heavy cream, relishing the transformation as the sauce takes on a luxurious, velvety texture.
5. **Cheese it up:** Gradually add the cheddar, mozzarella, and parmesan, stirring until the cheeses melt into the sauce, creating a rich, cohesive blend.
6. **Combine and serve:** Add the cooked macaroni to the sauce, stirring to ensure every piece is coated. Season with salt and pepper to taste. Serve with fresh basil sprinkled on top, a fragrant reminder of my garden adventures in Italy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International