Saucy Mac ‘n’ Cheese

INGREDIENTS

• 250g (9oz) Macaroni
• 1 Egg
• a sprinkle Ground nutmeg
• Black pepper to taste
• 140g (5oz), grated  + 45g (1 1/2oz) cubed Gruyère cheese
• 85g (3oz), grated Mozzarella cheese
• 4 tbsp Mascarpone cheese
• 6, halved Cherry tomatoes
• 150g (5 1/3oz) Panko breadcrumbs
• 2 tbsp, cubed Butter
• 8 fl oz (1 cup) Milk

Temperature: 325 ° F

INSTRUCTIONS

1. Preheat oven to 160°C (325°F). 
   
   
2. Bring a large pot of water to the boil. Add macaroni and cook for about 7 minutes. Drain macaroni and reserve about 125 ml (4 fl oz / 1/2 cup) of the liquid. Set aside. 
   
   
3. In another bowl, crack egg into milk. Sprinkle in nutmeg and add a dash of pepper. Add Gruyère, Cheddar and Mozzarella cheese. Stir to combine. 
   
   
4. Throw in semi-cooked macaroni and its reserved liquid. Mix evenly. 
   
   
5. Stir in Mascarpone cheese, and then pour everything into a lightly greased rectangular baking dish. Top with cherry tomatoes. 
   
   
6. Sprinkle bread crumbs and arrange cubed butter evenly on top. 
   
   
7. Bake for 45 minutes to 1 hour, until the top is brown and crusty.
   
   
8. Serve warm. 

Product Used: Emile Henry Square Baking Dish