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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.

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