Macaroni cheese

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Serves: 6

By CharleeinChains

(2 Votes) 2


  • 100g mascarpone cheese

  • 1/4 nutmeg

  • 500g macaroni

  • 100g fontina of taleggio cheese roughly torn

  • 100g Parmesan freshly grated

  • 1 tbsp butter

  • 1 ball buffalo mozarella

  • 1 bunch marjoram or oregano leaves picked (can substitute for rosemary)


  1. Preheat your oven to 200C/Gas Mark 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.
  2. Heat the butter in a large heavy-based frying pan. When it starts to foam, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
  3. 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, then tip it all into an oven proof dish.
  4. Grate over 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.

Handy Hint

For a non vegitarian variety you can add chopped up Bacon when cooking the herbs in butter.

Additional Information

  • italian

  • cheese

  • Make Ahead

  • Pasta

  • Main Course

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • JoeyBettany 19/11/09 19:51

    This was yummy and a hit with the kids, including a fussy young friend who came for tea!

  • CharleeinChains 09/01/09 09:06

    I love this recipe its is quicker and easier than it looks and almost any cheese can be used. Its great for vegitarians at dinner parties or as a dish everyone can help themselves to. Really, really yummy!