Cheese & Porcini Maccheroni Gratinati

Cheese & Porcini Maccheroni Gratinati

PREP TIME: 45min

SERVES: 8-10


This creamy mushroom pasta bake is the perfect comforting vegetarian meal for easy weeknight dinners. A more sophisticated take on mac and cheese, this golden-topped casserole has roasted mushrooms adding deep, earthy character.


  • 750g of gorgonzola piccante
  • 250g of grated pecorino romano
  • 1L of cream
  • 25g of dried porcini mushrooms
  • 80g of butter
  • 80g of flour
  • 500ml of milk
  • 500ml of hot water
  • 10g of salt
  • 5g of nutmeg
  • 500g of Rummo Lumachine pasta


  1. Prepare the cheese cream by heating up the cream with the gorgonzola and pecorino, until they are melted.
  2. Soak the dried porcini in the hot water for 5 minutes, then chop them roughly. Save the water.
  3. Melt the butter in the pan, then add the flour and stir it for 1 minute. Start adding the mushroom water and milk slowly, stiring until boiled.
  4. Add the seasoning and chopped mushrooms. Rest it on a side.
  5. Mix the cheese cream and the mushroom bechamel together.
  6. Bring salted water to boil in a large pot, then add 500g of Rummo Lumachine pasta and cook for 6 minutes. Strain the pasta.
  7. Mix the pasta with the cheese and porcini cream and place them in a large tray, sprinkle parmesan or pecorino on top and finish it in a preheated oven at 180°C for 10 minutes.

Buon Appetito!

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