Vendetta Mac Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the cavatappi and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make a roux

While pasta cooks, melt 3 tbs unsalted butter in a heavy saucepan over medium heat. When foaming subsides, sprinkle in the flour and whisk continuously for 1–2 minutes until the raw flour taste cooks out and the mixture is pale golden.

Add milk

Slowly pour in the 3 cups of whole milk in a thin stream while whisking to avoid lumps. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon (about 5–7 minutes).

Finish cheese sauce

Reduce heat to low. Remove the saucepan from direct heat and stir in the grated cheddar and fontina a handful at a time until melted and smooth. Whisk in the Dijon, Worcestershire, 1.5 tsp salt, 1/2 tsp freshly ground pepper, and the pinch of nutmeg if using. If the sauce is too thick, loosen with up to 1/2 cup reserved pasta water to reach a creamy consistency.

Combine pasta and sauce

Return drained cavatappi to the large pot or to the saucepan with the sauce, pour the cheese sauce over the pasta, and gently fold to coat evenly. Keep warm over the lowest heat, stirring occasionally while you prepare the vegetables (or cover and set aside for up to 10 minutes).

Roast portobello mushrooms

Preheat oven to 425°F (220°C). Toss sliced portobellos with 1 tbs olive oil, 1/4 tsp kosher salt, and a pinch of pepper. Arrange in a single layer on a rimmed baking sheet lined with foil or parchment. Roast on the top rack for 12–16 minutes, flipping once halfway, until edges are caramelized and centers are tender. Remove and keep warm.

Roast broccolini

On the same or a second baking sheet, toss broccolini with 1 tbs olive oil, minced garlic, 3/4 tsp kosher salt (adjust if using kosher salt measured differently), and 1/4 tsp black pepper. Roast in the 425°F oven for 8–12 minutes until stems are tender and tips are slightly charred. Squeeze 1 tsp fresh lemon juice over the broccolini after roasting.

Prepare tomato garnish

While vegetables roast, dice and seed the tomato, then toss with 1 tbs olive oil, a pinch of salt, 1/8 tsp black pepper, and chopped parsley (if using). This adds brightness to the dish.

Plate the warm mac and cheese: divide the sauced cavatappi among 4 plates or shallow bowls (serves 4).

Top each portion: arrange roasted portobello slices over the mac so they partially conceal the pasta. Neatly place several stalks of roasted broccolini beside or on top of the pasta. Spoon the diced tomato mixture over or alongside the broccolini for contrast.

Garnish and season: shave fresh parmesan over each plate (about 3 tbs per serving), sprinkle a pinch of red pepper flakes if using, and finish with a drizzle of extra-virgin olive oil if desired. Taste and adjust salt and pepper.

Serve immediately while hot. Leftovers: store components refrigerated up to 2 days; reheat gently on stove with a splash of milk to loosen sauce.