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“This recipe was shown on TV- Kerri-anne and was by Lyndey Milan. Serves four as a lunch or side dish and is great comfort food. The gruyere cheese really makes this simple dish. You can easily leave out the proscuitto if you wish, or sub in regular ham in it's place. Use gluten-free breadcrumbs and macaroni to make this dish gluten-free suitable (though I recommend removing pasta from the cooking water just before al-dente stage....to save the gf macaroni from breaking up when tossing through the cheese)”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pre-heat oven to 200°C Grease a medium sized (2 litre) casserole or baking dish.
  2. 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.
  3. Meanwhile, melt butter over medium heat in a medium saucepan, add leek and garlic and cook for 3 minutes or until soft.
  4. 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.
  5. Gently fold in reserved macaroni and chives (or parsley). Season to taste with salt and pepper.
  6. Pour macaroni mixture into prepared dish. Combine prosciutto, breadcrumbs and remaining ½ cup gruyere cheese and ¼ cup parmesan cheese and sprinkle over macaroni.
  7. Bake for 20 minutes or until the sauce is bubbling and the top is golden. Remove and rest 5 minutes.

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