MACARONI PASTA RECIPES RECIPES

Steps:

• Cook pasta according to package directions, drain and rinse with cold water until pasta is no longer warm.
• In a large bowl, combine pasta, red peppers, onion, garlic, sweet pickles, cheese and celery.
• In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
• Pour dressing over pasta, toss well to coat.
• Add eggs and toss to combine.
• Chill 4 - 24 hours before serving. Store leftovers in the refrigerator, covered.

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.