Description
Indulge in a gourmet baked macaroni and cheese featuring flavorful aged Havarti, perfect for warming up on a chilly day.
Ingredients
Units
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
- Chiantino Cheese 140 g (5 oz) grated + 45 g (1 1/2 oz), cubed
- 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 (5 1/3 oz)
- Butter 2 tbsp (30 ml), 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