Macaroni cheese

With an easy four-cheese sauce

Germany
UK

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Macaroni cheese

Name: Macaroni cheese
Total time: 35 min
Yield: 6
Ingredients: 500 g good-quality macaroni; sea salt; freshly ground black pepper; olive oil; 1 small bunch fresh marjoram or oregano leaves picked; 75 g Parmesan cheese freshly grated, plus a little extra for grating; 75 g fontina or Taleggio cheese roughly torn; 75 g mascarpone cheese; ¼ nutmeg; 1 small ball buffalo mozzarella cheese

With an easy four-cheese sauce

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

Serves 6

Cooks In35 minutes

DifficultySuper easy

Pasta, Thanksgiving, Vegetarian, American

Nutrition per serving

Calories

489

24%
Fat

17.6g

25%
Saturates

11.0g

55%
Protein

20.4g

41%
Carbs

62.1g

24%
Sugars

3.6g

4%

Of an adult's reference intake

Cook with Jamie

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Ingredients

500 g good-quality macaroni
sea salt
freshly ground black pepper
olive oil
1 small bunch fresh marjoram or oregano , leaves picked
75 g Parmesan cheese , freshly grated, plus a little extra for grating
75 g fontina or Taleggio cheese , roughly torn
75 g mascarpone cheese
¼ nutmeg
1 small ball buffalo mozzarella cheese

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Cook with Jamie

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Method

This is my twist on the old-school frumpy Anglicized dish of macaroni cheese. Using these four different cheeses together, each one with its own characteristics, works really well. For the classic finish, it has to be popped under the grill to crisp up and go brown on top – lovely. Once you see how quick it is, you won’t be making any bechamels or claggy old sauces for a long time.
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, then tip it all into an earthenware dish. Grate over 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.