Saucy Mac ‘n’ Cheese


  • 250g (9oz) Macaroni
  • Egg
  • a sprinkle Ground nutmeg
  • Black pepper to taste
  • 140g (5oz), grated  + 45g (1 1/2oz) cubed Gruyère cheese
  • 85g (3oz), grated Mozzarella cheese
  • 4 tbsp Mascarpone cheese
  • 6, halved Cherry tomatoes
  • 150g (5 1/3oz) Panko breadcrumbs
  • 2 Tbsp, cubed Butter
  • 8 fl oz (1 cup) Milk

Temperature: 325 ° F


1. Preheat oven to 160°C (325°F).
2. Bring a large pot of water to the boil. Add macaroni and cook for about 7 minutes. Drain macaroni and reserve about 125 ml (4 fl oz / 1/2 cup) of the liquid. Set aside.
3. In another bowl, crack egg into milk. Sprinkle in nutmeg and add a dash of pepper. Add Gruyère, Cheddar and Mozzarella cheese. Stir to combine.
4. Throw in semi-cooked macaroni and its reserved liquid. Mix evenly.
5. Stir in Mascarpone cheese, then pour everything into a lightly greased rectangular baking dish. Top with cherry tomatoes.
6. Sprinkle breadcrumbs and arrange cubed butter evenly on top.
7. Bake for 45 minutes to 1 hour, until the top is brown and crusty.
8. Serve warm.

This recipe was reproduced with permission from Michelle Tchea, author of My Little SoHo Kitchen.

Lasagna Dish, Citron

Lasagna Dish, Citron

Price: $70.00
ON SALE: $35.00
Item# 039632