Macaroni, Carciofi, & Cheese
This twist on the classic macaroni and cheese was inspired by a trip to Italy.
- 1 pound macaroni
- 4 artichokes (or frozen artichoke hearts)
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1/2 cup grated pecorino
- 8 oz ricotta cheese
- salt and pepper
1Preheat oven to 350.
2Boil the macaroni until al dente and set aside.
3Boil the artichokes until they’re done. (They’re ready when an outside leaf pulls off easily.)
4Take out the artichoke hearts.
5In a big bowl, mix the artichoke hearts, garlic, eggs, pecorino and ricotta cheese. Season with salt and pepper.
6Put the macaroni in a layer in a baking pan. Pour the mixture over it.
7Bake for around 30 minutes. It’s ready when it’s brown and crispy on top.
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