maccheroni

And she explains that even though Thomas Jefferson had a macaroni-making machine and served his baked pasta doused with cheese, maccheroni al formaggio also has an Italian rendition, hers with sage, grated fontina, cheddar and parmesan cheese.

Rozanne Gold: Lidia's Italy in America Rozanne Gold 2011

And she explains that even though Thomas Jefferson had a macaroni-making machine and served his baked pasta doused with cheese, maccheroni al formaggio also has an Italian rendition, hers with sage, grated fontina, cheddar and parmesan cheese.

Rozanne Gold: Lidia's Italy in America Rozanne Gold 2011

And she explains that even though Thomas Jefferson had a macaroni-making machine and served his baked pasta doused with cheese, maccheroni al formaggio also has an Italian rendition, hers with sage, grated fontina, cheddar and parmesan cheese.

Rozanne Gold: Lidia's Italy in America Rozanne Gold 2011

And she explains that even though Thomas Jefferson had a macaroni-making machine and served his baked pasta doused with cheese, maccheroni al formaggio also has an Italian rendition, hers with sage, grated fontina, cheddar and parmesan cheese.

Rozanne Gold: Lidia's Italy in America Rozanne Gold 2011

And she explains that even though Thomas Jefferson had a macaroni-making machine and served his baked pasta doused with cheese, maccheroni al formaggio also has an Italian rendition, hers with sage, grated fontina, cheddar and parmesan cheese.

Rozanne Gold: Lidia's Italy in America Rozanne Gold 2011

Near Piazza Navona, Maccheroni is a busy, casual restaurant set on a quiet piazza: Antsy toddlers can chase pigeons and play in a small fountain while grown-ups tuck into a tasty maccheroni all'arrabiata and solid house red wine.

Rome With Kids 2010

Agaton Strom for The Wall Street Journal The maccheroni alla carbonara, which is prepared with panchetta, egg and pecorino pepato cheese, is shown here.

Special Occasion Brunch 2010

Then, we do a handmade maccheroni, (we extrude our own maccheroni).

Louise McCready: Chef Marco Canora on Cooking Under a Master's Wing and How to Avoid an Ulcer 2009

We admired Mr. Conant's black maccheroni with sea urchin and other seafood and Mr. Portale's beautiful steaks and other fine comestibles.

New York Eateries Hit the Beach 2009

Aubergine is a recognised ingredient largely because of the international popularity of the Sicilian dishes: pasta alla Norma, a combination of aubergine, ricotta, tomatoes, basil and preferably either of these two pastas maccheroni or paccheri - the dish is named after the grandest work of Sicilian composer Bellini, Norma; and caponata, a fiery relish of fried aubergine and peppers mixed with celery, capers and olives bound with a bittersweet sauce of vinegar and sugar.

Aubergine and Fennel Seed Fettuccine Shaun 2008