Four Cheese Macaroni
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 300 g dried macaroni noodles
- 20 g butter
- 1 leek, finely sliced
- 2 garlic cloves, finely chopped
- 100 ml milk
- 300 ml cream
- 1 teaspoon Dijon mustard
- 1 pinch nutmeg
- 1 egg, lightly beaten
- 100 g ricotta cheese
- 1 cup grated gruyere or 1 cup swiss-style cheese
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup grated Mature cheddar cheese
- 1 tablespoon finely chopped chives or 1 tablespoon parsley, finely chopped
- 4 slices prosciutto, roughly chopped
- 1⁄2 cup fresh breadcrumbs or 1/2 cup gluten-free breadcrumbs
directions
- Pre-heat oven to 200°C Grease a medium sized (2 litre) casserole or baking dish.
- Add macaroni to a large saucepan of salted boiling water and cook to package directions. If using a gluten-free macaroni pasta- cook just under al-dente stage. Drain well.
- Meanwhile, melt butter over medium heat in a medium saucepan, add leek and garlic and cook for 3 minutes or until soft.
- Add milk, cream, mustard and nutmeg, mix well and bring to the boil. Remove from heat and whisk in the egg, ricotta, ½ cup gruyere cheese (reserving ½ cup for topping), ¼ cup parmesan cheese (reserving ¼ cup for topping) and mature cheddar cheese. Stir until combined.
- Gently fold in reserved macaroni and chives (or parsley). Season to taste with salt and pepper.
- Pour macaroni mixture into prepared dish. Combine prosciutto, breadcrumbs and remaining ½ cup gruyere cheese and ¼ cup parmesan cheese and sprinkle over macaroni.
- Bake for 20 minutes or until the sauce is bubbling and the top is golden. Remove and rest 5 minutes.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free