FIVE CHEESE MACARONI AND CHEESE RECIPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
• In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
• Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
• Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

Steps:

• 1. Preheat your oven to 200ºC/400ºF/gas 6.
  2. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
  3. Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
  4. Add your cooked pasta to the marjoram or oregano butter, along with a couple of spoonfuls of the reserved cooking water and the Parmesan, fontina or Taleggio and mascarpone.
  5. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water.
  6. Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
  7. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.