Macaroni and four cheeses

Macaroni and four cheeses

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
300g dried macaroni
1 tablespoon olive oil
20g butter
1 small onion, diced
2 tablespoons plain flour
125ml pouring cream
375ml milk
250ml mascarpone
100g cheddar, coarsely grated
100g gruyère, coarsely grated
1/2 teaspoon ground nutmeg
sea salt and freshly ground black pepper
80g fresh breadcrumbs
40g parmesan, coarsely grated

Method

  1. Preheat the oven to 180°C.
  2. Bring a large saucepan of salted water to the boil over high heat. Add the macaroni and cook until al dente. Drain.
  3. Heat the oil and butter in a large saucepan over low– medium heat and cook the onion until soft. Add the flour and cook for 1 minute. Gradually pour in the cream and the milk, stirring continuously with a wooden spoon. Bring to the boil then decrease the heat to low and simmer for 3–5 minutes until thickened. Remove from the heat and stir in the mascarpone, cheddar and gruyère. Season with nutmeg, and salt and pepper.
  4. Add the macaroni to the cheese sauce and stir to combine. Pour into an ovenproof dish approximately 20 cm square and sprinkle the top with the breadcrumbs and parmesan.
  5. Bake in the oven for 20–25 minutes, or until crisp and golden-brown.
Tags:
Great
Pub
Food
Rachael
Lane
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