Macaroni cheese

With an easy four-cheese sauce

Vegetarianv

Germany
UK

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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

Cook with Jamie Thanksgiving American Mains Pasta & risotto

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

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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

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Cook with Jamie

By Jamie Oliver

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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.