Macaroni cheese

With an easy four-cheese sauce

Vegetarianv

Germany
UK

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Macaroni cheese

Name: Macaroni cheese
Total time: 35 min
Yield: 6
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

With an easy four-cheese sauce

Vegetarianv

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

Serves 6

Cooks In35 minutes

DifficultySuper easy

Nutrition per serving

Calories 489 24%
Fat 17.6g 25%
Saturates 11.0g 55%
Sugars 3.6g 4%
Protein 20.4g 41%
Carbs 62.1g 24%

Of an adult's reference intake

Cook with Jamie

By Jamie Oliver

BUY THE BOOK

Tap For Method

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

Tap For Method

Cook with Jamie

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Preheat your oven to 200ºC/400ºF/gas 6.
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.
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.
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.
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.
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.
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.