Ingredients: 500g macaroni pasta, 200g parmesan, 200g fontina or taleggio edam, buffalo mozerella, nutmeg, fresh oregano, sea salt, freshly ground black pepper.
Boil a large pan of salted water and add the macaroni. Cook the pasta following the instructions on the packet but reduce the cooking time by 2 minutes as the macaroni will continue to cook in the oven.
Grate the parmesan and tear the edam and put aside until the pasta is cooked. When the pasta is ready drain with a colander – keep the starchy cooking water for later.
Melt the butter in a saucepan until foaming and add the oregano. Stir in the pasta and add most of the parmesan, edam and mascapone and stir until melted – adding some of the starchy water (if needed) to create a creamy sauce and loosen the pasta.
Empty into an oven proof dish and sprinkle with nutmeg. Tear the buffalo mozerella over the top and sprinkle over the remaining parmesan. Cook in the oven for 10 minutes and finish under the grill until golden brown – serve!
I’ve never been a massive fan of pasta and certainly not macaroni cheese. To me it’s dry, claggy, and tastes like cheese flavoured cardboard.
Jamie’s macaroni cheese on the other hand was delicious. It’s rich, cheesy and tasty… the perfect comfort food.
Next time I cook this dish (and I definitely will) I’ll add slightly more mascapone and bacon or pancetta to add an extra dimension of flavour.
I definitely recommend giving this recipe a go!