mac and cheese

Macaroni cheese

With an easy four-cheese sauce

mac and cheese

35 mins

Super easy

serves 6

About the recipe

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


nutrition per serving

489

Calories


17.6g

Fat


11g

Saturates


3.6g

Sugars


20.4g

Protein


62.1g

Carbs


of an adult’s reference intake


Recipe From

Cook with Jamie

Cook with Jamie

By Jamie Oliver

Ingredients

500g quality macaroni

olive oil

½ a bunch of fresh marjoram or oregano (15g), leaves picked

75g Parmesan cheese, freshly grated, plus a little extra for grating

75g fontina or Taleggio cheese, roughly torn

75g mascarpone cheese

1 whole nutmeg, for grating

1 small ball of buffalo mozzarella cheese

Method

  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.

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