Comfort
Three-Cheese Baked Macaroni
A weekend bake that disappears in minutes. Cibo di Italia Macaroni gets folded into a glossy béchamel, layered with three cheeses, and finished under the grill until the top crackles. Pure comfort food, no shortcuts, no apologies.
Ingredients
- 400gCibo di Italia Macaroni
- 60gbutter
- 60gplain flour
- 700mlwhole milk — warmed
- 1/4tspground nutmeg
- 1tspDijon mustard
- 150gmature cheddar — grated
- 100gmozzarella — grated or torn
- 50gparmesan — finely grated
- 40gpanko breadcrumbs — for the topping
- to tastesalt and black pepper
Method
Step 1.Heat the oven to 200°C fan. Bring 4 litres of salted water to the boil and cook the macaroni for 6 minutes — well under al dente, since it bakes later.
6 min
Step 2.Drain the pasta, rinse briefly under cold water, and set aside.
1 min
Step 3.In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 90 seconds until it smells biscuity.
2 min
Step 4.Pour in the warm milk in three additions, whisking smooth between each. Simmer gently for 4 minutes, whisking, until the sauce coats a spoon.
4 min
Step 5.Off the heat, stir in the mustard, nutmeg, cheddar and parmesan until melted. Season well with salt and pepper.
1 min
Step 6.Fold the macaroni through the cheese sauce, then scrape into a 2-litre baking dish. Scatter the mozzarella, breadcrumbs and a last dusting of parmesan on top.
2 min
Step 7.Bake for 22 minutes until the top is deep golden and the sauce is bubbling at the edges. Rest for 5 minutes before serving.
22 min
Goes well with
Cold apple juice with a stick of cinnamon and a slice of orange.
A crunchy slaw with red cabbage, apple and yoghurt dressing.
Warm brownies with vanilla ice cream.
The pasta we used
Cibo di Italia Macaroni
500g · Cooks in 8–10 minutes · Serves ~5
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