MACARONI AND 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

MACARONI CHEESE RECIPES - BBC GOOD FOOD

Macaroni cheese recipes - BBC Good Food image

Discover our best ever mac 'n' cheese recipes. Enjoy a classic, creamy pasta bake or add a twist with bacon, beer, crab or cauliflower.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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Macaroni cheese is a favourite comfort food for lots of people, and this version is inspired by Daisy’s Nan, Betty. Daisy was in the army, and she would always look forward to having this when she came home. It’s a closely guarded family recipe – and you’ll see why when you taste it! It’s cheesy, it’s gooey, and it’s packed with herby sautéed mushrooms, sun-dried tomatoes, streaky bacon and three types of cheese. If you want to go for the fully Betty effect, serve up with chipolata sausages alongside.
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Calories 699 calories per serving

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2. Finely slice the mushrooms and tomatoes, and pick the thyme leaves. Place in a large frying pan over a medium-high heat with 1 tablespoon of oil and cook for 5 to 6 minutes, or until golden and cooked down, then remove to a plate, leaving the pan on the heat.
3. Slice the bacon into thin strips and cook in the pan for 3 to 4 minutes, or until golden and crisp.
4. Add 1 tablespoon of the sun-dried tomato oil to the pan, scatter in the breadcrumbs, then pick, finely chop and stir in the parsley. Cook for 1 further minute, tossing regularly, then remove from the heat and leave to cool.
5. Cook the macaroni in a pan of boiling salted water for 4 minutes (it will continue to cook in the oven), then drain.
6. Melt the butter in a large pan over a medium heat, then stir in the flour to make a paste. Slowly add the milk to the pan, splash-by-splash, stirring constantly to avoid any lumps, then switch the heat off.
7. Grate the cheeses into the sauce, seasoning with a big pinch of black pepper, then stir in the macaroni.
8. Transfer half the macaroni to a 20cm x 28cm baking dish, then layer over half the tomatoes and mushrooms. Repeat the layers, then top with the bacon breadcrumbs.
9. Bake for 25 to 30 minutes, or until golden and bubbling. If you’re going all out, now is a good time to cook the chipolatas according to packet instructions.
10. Leave the macaroni cheese to stand for a few minutes before serving alongside the golden chipolatas, if using.

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Total Time 1 hours
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Calories 581 calories per serving

1. Peel and finely slice the garlic.
2. Get a large pan of salted water on the boil. Melt the butter in a large ovenproof saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux.
3. Add all the sliced garlic – don’t worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky.
4. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce. Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally.
5. Preheat your oven to 220°C/425°F/gas 7.
6. Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with sea salt and black pepper. Grate the Cheddar and Parmesan.
7. Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, chopped tomatoes and pick in half of the thyme leaves. A little Worcestershire sauce added now is nice, and so is a little grating or two of nutmeg. Now work on the flavour – taste it and season it until it’s hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.
8. If you’ve made your sauce in an ovenproof casserole-type pan, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
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