Description
Indulge in a gourmet baked macaroni and cheese featuring flavorful aged Havarti, perfect for warming up on a chilly day.
Ingredients
Scale
- Macaroni 250 g (9 oz)
- Egg 1
- Milk 250 ml (8 fl oz / 1 cup)
- Ground nutmeg a sprinkle
- Ground black pepper to taste
- Castello Alps Selection Chiantino Cheese 140 g (5 oz) grated + 45 g (11/2 oz), cubed
- Castello Havarti cheese 85 g (3 oz), grated
- Fresh Mozzarella cheese 85 g (3 oz), pulled by hand
- Cherry tomatoes 6, halved
- Panko breadcrumbs 150 g (51/3 oz)
- Butter 2 Tbsp, cubed
Instructions
- Preheat your oven to 160°C (325°F).
- Bring a large pot of water to a boil. Add the macaroni and cook for about 7 minutes until al dente. Drain the macaroni, reserving about 125 ml (4 fl oz / 1/2 cup) of the cooking liquid. Set aside.
- In a bowl, beat the egg and mix in the milk, ground nutmeg, and ground black pepper.
- Combine the cooked macaroni with the grated cheese, cubed cheese, and the milk mixture. Stir well to combine.
- Transfer the mixture to a baking dish and pour over the reserved cooking liquid to keep it moist.
- Bake in the preheated oven for 20-25 minutes, until the top is golden brown and the cheese is bubbly.
- Let it cool slightly before serving for the best texture.
Notes
For a creamier texture, ensure you don’t overbake the dish. You can substitute Castello Alps Selection Chiantino Cheese with another aged Havarti if needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 50
- Fiber: 2
- Protein: 20
- Cholesterol: 90