FIVE CHEESE PASTA RECIPES

Name: Macaroni cheese
Total time: 35 min
Yield: 6
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 500 g quality macaroni; olive oil; ½ a bunch of fresh marjoram or oregano (15g) leaves picked; 75 g Parmesan cheese freshly grated, plus extra for grating; 75 g fontina or Taleggio cheese roughly torn; 75 g mascarpone cheese; 1 whole nutmeg for grating; 1 small ball buffalo mozzarella cheese

MACARONI CHEESE | PASTA RECIPES | JAMIE OLIVER RECIPES

Macaroni Cheese | Pasta Recipes | Jamie Oliver Recipes image

This twist on traditional macaroni cheese is, as it should be, all about the cheese!

Total Time 35 minutes

Yield 6

Number Of Ingredients 8

Ingredients

500 g quality macaroni
olive oil
½ a bunch of fresh marjoram or oregano (15g) leaves picked
75 g Parmesan cheese freshly grated, plus extra for grating
75 g fontina or Taleggio cheese roughly torn
75 g mascarpone cheese
1 whole nutmeg for grating
1 small ball buffalo mozzarella cheese

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.

Nutrition Facts : Calories 489 calories, FatContent 17.6 g fat, SaturatedFatContent 11.0 g saturated fat, ProteinContent 20.4 g protein, CarbohydrateContent 62.1 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

TOMATO N CHEESE PASTA RECIPE: HOW TO MAKE IT

Tomato N Cheese Pasta Recipe: How to Make It image

Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina

Provided by Taste of Home

Categories Side Dishes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 cup uncooked small tube pasta
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon pepper
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan., Transfer to a greased 1-qt. baking dish. Top with cheeses. Bake, uncovered, at 375° for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 373 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 1048mg sodium, CarbohydrateContent 50g carbohydrate (17g sugars, FiberContent 4g fiber), ProteinContent 15g protein.

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This cheat’s vegan mac and cheese is just like the real thing – proper comfort food.
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Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 453 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
2. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.
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6. Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.
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Preheat oven to 350°. Cook the pasta according to the package directions for al dente; drain., Meanwhile, in a large saucepan, combine the marinara sauce, Alfredo sauce, 1 cup mozzarella and the ricotta, provolone and Romano. Cook over medium heat until sauce begins to simmer and cheeses are melted. Stir in cooked pasta; pour mixture into a greased 13x9-in. baking dish. Top with remaining 1 cup mozzarella cheese., In a small bowl, stir together Parmesan, bread crumbs, garlic and olive oil; sprinkle over the pasta., Bake, uncovered, until mixture is bubbly and topping is golden brown, 30-40 minutes. Let stand 10 minutes before serving. Garnish with fresh parsley or basil if desired.
Freeze option: Cool the unbaked casserole; cover and freeze. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake until heated through and a thermometer inserted in center reads 165°, 15-20 minutes longer.

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This twist on traditional macaroni cheese is, as it should be, all about the cheese!
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Total Time 35 minutes
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Calories 489 calories per serving

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.

See details

TOMATO N CHEESE PASTA RECIPE: HOW TO MAKE IT

Garlic, basil and oregano add pizzazz to this savory side dish. The pasta is tender and moist, and there's plenty of cheese flavor. I like to serve it alongside steaks or chicken. -Dawn Dhooghe Concord, North Carolina
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 373 calories per serving

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1. Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
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