Four Cheese Macaroni
Creamy macaroni baked in a four-cheese sauce with a crispy parmesan breadcrumb topping.
- 55 min
- 891 kcal / serving
- medium
- vegetarian
- Protein
- 38.2 g
- Fat
- 39.1 g
- Carbs
- 94.6 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 45 g Parmesan, freshly grated
- 30 g fine dry breadcrumbs
- 200 g macaroni
- 20 g butter, plus more for greasing
- 20 g flour
- 225 ml lukewarm milk
- freshly grated nutmeg, to taste
- 45 g mild Gorgonzola, finely chopped
- 45 g Taleggio, grated
- 30 g Mozzarella, cubed
- 1 tsp olive oil, for drizzling
- salt and pepper
Method
- Preheat the oven to 200°C. Grease a medium baking dish with butter. Mix a third of the Parmesan with the breadcrumbs and set aside.
- Bring a large pot of salted water to a boil. Cook the macaroni 2 minutes less than the package instructions, drain, rinse with cold water, and set aside.
- Meanwhile, melt the butter in a pot over medium heat. Whisk in the flour and cook briefly to prevent lumps. Gradually pour in the milk, whisking constantly.
- Add nutmeg, salt, and pepper. Continue whisking until the sauce thickens, then stir in the remaining Parmesan, Gorgonzola, and Taleggio until the cheese is melted. Stir in the Mozzarella.
- Add the macaroni to the sauce and mix well. Season to taste, then transfer everything to the prepared dish. Sprinkle with the Parmesan-breadcrumb mixture and drizzle with oil.
- Place the dish on a baking sheet and bake in the preheated oven for 20-25 minutes, until golden brown. Let cool for a few minutes, then serve.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free