Pittsburgh-style Chifferi Pasta Bake

Ingredients

In this Pittsburgh-style adaptation, we incorporate the flavors and ingredients commonly found in the cuisine of Pittsburgh. The addition of cheddar cheese and mustard gives the dish a unique tangy twist, reminiscent of the city's famous sandwiches. The pasta bake is also baked until golden and crispy, adding a delightful texture that sets it apart from the traditional Italian preparation. We alse have the original recipe for Chifferi, so you can check it out.

• 500g (1.1 lb) chifferi pasta 500g (1.1 lb) chifferi pasta
• 2 cups (240g) shredded cheddar cheese 2 cups (240g) shredded cheddar cheese
• 1 cup (120g) shredded mozzarella cheese 1 cup (120g) shredded mozzarella cheese
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 24g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   Cook the chifferi pasta according to package instructions until al dente. Drain and set aside.
3. 3.
   In a saucepan, melt the butter over medium heat. Add the mustard, salt, black pepper, paprika, garlic powder, and onion powder. Stir until well combined.
4. 4.
   Reduce the heat to low and add the milk and heavy cream. Stir continuously until the mixture is heated through.
5. 5.
   Gradually add the shredded cheddar and mozzarella cheese to the saucepan, stirring until melted and smooth.
6. 6.
   Remove the saucepan from heat and add the cooked chifferi pasta. Stir until the pasta is evenly coated with the cheese sauce.
7. 7.
   Transfer the pasta mixture to the greased baking dish and spread it out evenly.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chifferi pasta — Cook the pasta until al dente to ensure it retains its shape and texture in the final dish.
• Shredded cheddar and mozzarella cheese — Use freshly shredded cheese for the best melting and flavor.
• Dijon mustard — Opt for a good quality Dijon mustard to add a tangy kick to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
• Customize the dish by adding cooked bacon or diced ham for a meaty variation.
• Sprinkle breadcrumbs on top before baking for an extra crispy crust.
• Serve with a side of coleslaw to complement the flavors.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Pittsburgh-style Chifferi pasta bake hot, straight from the oven. It pairs well with a fresh green salad or a side of garlic bread.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley on top of the baked pasta. Serve it in individual portions or family-style in a large baking dish.