FOUR CHEESE MACARONI RECIPES

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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

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

BEST EVER MACARONI CHEESE RECIPE - BBC GOOD FOOD



Best ever macaroni cheese recipe - BBC Good Food image

This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping

Provided by Jennifer Joyce

Categories     Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 9

50g baguette, cut into small chunks
2 tbsp butter, plus 1 tbsp melted
350g spiral or other short pasta
1 garlic clove, finely chopped
1 tsp English mustard powder
3 tbsp plain flour
500ml whole milk
250g vegetarian mature cheddar, grated
50g parmesan (or vegetarian alternative), grated

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
  • Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
  • Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
  • Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
  • Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking – defrost thoroughly before cooking.

Nutrition Facts : Calories 860 calories, FatContent 42 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 88 grams carbohydrates, SugarContent 9 grams sugar, ProteinContent 38 grams protein, SodiumContent 1.9 milligram of sodium

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