Macaroni with four cheeses

Macaroni with four cheeses

By
From
Encyclopedia of Food and Cookery
Serves
4-6

This very simply made sauce relies on a combination of different cheeses for its lovely flavour. A favourite Roman dish.

Ingredients

Quantity Ingredient
500g macaroni (tubular, shell, bow, etc.)
60g butter
1 teaspoon plain flour
250ml milk
60g gruyere cheese
60g edam or gouda cheese
60g cheddar cheese
freshly ground white pepper
60g parmesan cheese, grated
salt

Method

  1. Cook macaroni in boiling salted water until al dente.
  2. Meanwhile, melt half of the butter in a heavy saucepan and stir in flour. Cook, stirring, for about 30 seconds. Gradually stir in milk and simmer sauce for 3 minutes, stirring well. Remove from heat.
  3. Cut gruyère, edam and cheddar cheeses into match-size strips and stir into sauce. Season with salt and pepper. Put pan back on stove over medium heat and stir until cheeses are almost melted (this should take only a minute).
  4. Drain macaroni well, place in a heated deep serving dish and toss with remaining butter. Pour sauce at once over macaroni, mix lightly and serve. The parmesan cheese may be sprinkled on top or served separately.

Note

  • This is a substantial dish, full of protein, and needs only a light salad to complete the meal.
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