Tuesday, July 20, 2010

My ultimate four cheese macaroni

Comfort food, is comfort food, is comfort food. I can’t say I ever really liked macaroni cheese – until I played around and made an indulgent one. I love using different cheeses and the combination of ricotta, sharp cheddar, gruyere and parmesan is a firm favourite. While the success of this recipe depends on the choice of cheeses, feel free to mix it up. Next I’m going to try a mild blue cheese with mozzarella and ricotta.

The other reason I love this recipe is that you don’t need to make a béchamel or white sauce; ricotta is an ideal replacement to bind everything together in combination with a beaten egg. In this version I’ve also used a sharp, mature cheddar for flavour and bite, parmesan for a salty punch and a gruyere style (Australian is available) for delightful melting qualities and rich, nutty flavour.

One of the other delights is the crunchy topping – a combination of prosciutto, more (!) cheese and fresh breadcrumbs baked until golden – the perfect cover for the creamy cheese lurking below.

Here is a link to the recipe on my main site.

1 comment:

  1. Hello Lyndey, i made this the other day and it was absolutely yummy even without the proscuitto (my teenage daughter is 'trying out' vegetarianism). So lovely not having to make white sauce (which I hate!).