MACARONI AND CHEESE WITH TOMATO RECIPES

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

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

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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

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