The Gia Mac and Cheese

Pro tips

• Cook penne to al dente and drain thoroughly—excess water dilutes the cream sauce and prevents it from clinging to the pasta.
• Combine butter and cream over medium heat and let them warm together before adding shredded cheese to ensure smooth, even melting.
• Stir constantly while the cheese melts to distribute heat evenly and prevent the sauce from separating or becoming grainy.
• Add fresh parsley and Romano cheese just before serving for brightness and texture that gets lost if added earlier.

Substitutions

• Heavy cream → half-and-half or whole milk (sauce will be thinner; add 1 tbsp cornstarch slurry to thicken if needed)
• Mild cheddar → sharp cheddar or gruyère (flavor will be more pronounced; use the same amount)
• Romano cheese → Parmesan (milder, nuttier flavor; use same amount)
• Fresh parsley → chives or fresh thyme (different flavor profile but same garnish function)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat with a splash of cream, stirring often.

Can I use a different pasta shape?

Yes. Any medium pasta like rigatoni, shells, or elbow macaroni works well; cook to al dente and drain fully before adding to the sauce.

What type of cheddar cheese works best?

Mild cheddar melts smoothly into the cream sauce; avoid pre-shredded cheese with anti-caking agents, which can cause graininess.

How do I prevent the sauce from breaking?

Keep heat at medium or medium-low, stir constantly once the butter and cream are combined, and add cheese off heat or over very gentle heat.

Can I make this ahead?

Assemble the dish just before serving for best texture; sauce can separate if stored. Reheat gently over low heat with a splash of cream if needed.

What does the focaccia bread add?

Focaccia serves as a complementary side for scooping up extra sauce and adding texture to the meal.