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Macaroni cheese

Macaroni cheese

Macaroni cheese

With an easy four-cheese sauce

  • Germany
  • UK

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With an easy four-cheese sauce

Serves 6

Cooks In35 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 489 24%

  • Fat 17.6g 25%

  • Saturates 11.0g 55%

  • Sugars 3.6g 4%

  • Protein 20.4g 41%

  • Carbs 62.1g 24%

Of an adult's reference intake


  • 500 g quality macaroni
  • olive oil
  • ½ a bunch of fresh marjoram or oregano (15g) , leaves picked
  • 75 g Parmesan cheese , freshly grated, plus extra for grating
  • 75 g fontina or Taleggio cheese , roughly torn
  • 75 g mascarpone cheese
  • 1 whole nutmeg , for grating
  • 1 small ball buffalo mozzarella cheese

recipe adapted from

Cook with Jamie

By Jamie Oliver


  1. Preheat your oven to 200ºC/400ºF/gas 6.
  2. 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.
  3. Heat the oil in a large heavy-based frying pan, add the marjoram or oregano and fry for a minute until it starts to crisp up, then turn off the heat.
  4. 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.
  5. 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.
  6. Season to taste with sea salt and black pepper, then tip it all into an earthenware dish. Grate over a quarter of the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan.
  7. 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.

Watch the video: Creamy Mac n Cheese Recipe. Baked Mac n Cheese (October 2021).