To start with, add 5L water to your pot and put it on the stove to boil.

In the meantime, slice provolone into small cubes and set it to the side until the end.

To cook the pasta, once the water boils, add a tablespoon of rock salt (let it dissolve) then add 1½ packets of your pasta of choice and cook al dente.

Stir the pasta every so often so it does not get stuck to the bottom of the pot.

While the pasta is cooking, you can start to make the cheese sauce.

Place a cast-iron casserole (or something similar that can be put directly into the oven) on the stove at a low heat and add 100g of butter, letting it melt.

Once the butter has melted, add 1 glass of full cream milk along with 100 grams of taleggio (or your creamy cheese of choice) to the mixture.

Scoop up a mug full of starchy pasta water and add it to a bowl with 6 tbsp of pecorino cheese. Mix this together until it becomes creamy and dense.

Strain the pasta and add it into the cast-iron casserole then gently mix the pasta with the cheese sauce.

Add the pecorino cream into the pasta, then break apart 120g of buffalo mozzarella (using your hands), and add it to the pasta.

Add more pasta water to combine the cheese and pasta and mix everything together.

Add the pasta back into the casserole and top it with grated pecorino romano. This will make the pasta crunchy after coming out of the oven.

Top the pasta with cubes of provolone cheese, adding as much as you want! I added 140g of provolone cheese.

Finally, bake the macaroni & cheese in the oven for 25 minutes at 180°C or 356°F.