#Macaroni and cheese sharp cheddar plus#

While the pastaвЂ™s cooking, heat the butter in a large skillet. (My gemelli said to cook for 12 minutes I cooked it for 10.)ДҐ. Cook the pasta in salted boiling water for 2 minutes less than the cooking time on the package. Put the grated Parmigiano-Reggiano, fontina, and mascarpone in a bowl so theyвЂ™re ready to use when you need them.Д¤. Вј of a fresh nutmeg to grate over the top (Optional I didnвЂ™t use it.)ДЎ small ball fresh mozzarella cheese (about 4 oz.)ДЈ.

#Macaroni and cheese sharp cheddar plus#

(Adapted from a recipe in Cook with Jamie: My Guide to Making You a Better Cook)ДЎ small bunch fresh marjoram or oregano, leaves picked (I used oregano.)ДЈ ВЅ oz grated Parmigiano-Reggiano, plus more to grate over the topДЈ ВЅ oz fontina or taleggio cheese, roughly torn or chopped (I used fontina.) Thanks to Laura for taking this great photo! a

Try it when you want a вЂњmac and cheeseвЂќ thatвЂ™s easy and yet a bit more sophisticated than most. This is definitely a recipe that I would make again. We really enjoyed Jamie OliverвЂ™s Macaroni and Cheese. I used my 12-inch cast iron skillet and just put it in the oven to bake and then broil for a couple of minutes. Jamie makes the sauce in a skillet with the cooked pasta, and then he puts it in a casserole for the oven. I think most well-stocked supermarkets should carry the Parmigiano-Reggiano, fontina, mascarpone, and mozzarella cheeses. This Macaroni and Cheese is pretty simple to make once you have found the right ingredients. With four different kinds of cheese, it sounded like it had to be especially good. Laura and Byron had made the recipe and highly recommended it. The recipe is from Jamie OliverвЂ™s Cook with Jamie: My Guide to Making You a Better Cook. IвЂ™ve always been drawn to versions that use sharp Cheddar cheese, but last night I made one that had no Cheddar.

There are many different variations of Macaroni and Cheese.