The ultimate Maccheroni cheese
For busy mothers with children, Gino gives you the perfect macaroni cheese recipe.
Serves – 4
Ingredients
300g penne pasta (or Maccheroni)
100g red Leicester cheese (grated)
100g strong cheddar cheese (grated)
100g gorgonzola (cut into small chunks)
100g freshly grated parmesan cheese
250ml double cream
3 egg yolks
¼ freshly grated nutmeg
150g frozen peas (defrosted)
2 mozzarella balls (drained and cut into 1cm cubes)
Salt and pepper to taste
Preparation
In a large saucepan with plenty of boiling salted water, cook the pasta until al dente. Drain and place back in the same saucepan away from the heat.
Pour in the cream with the Leicester, cheddar, and gorgonzola. Place the saucepan back on a low heat and with the help of a wooden spoon start to mix all together for 1 minute.
Take the pan off the heat and add in the nutmeg, the mozzarella, the egg yolks, the peas and half of the parmesan cheese. Season with a little salt, plenty of black pepper and stir all together for a good 30 seconds.
Tip the lot into a 30cm diameter shallow dish, sprinkle the top with the remaining parmesan cheese and bake in the middle of a preheated oven at 220º for about 15 minutes or until it is bubbling and blistering on top.