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Maccheroni al formaggio

This is no ordinary macaroni and cheese. It contains four of the richest Italian cheeses for an authentic, robust flavour.

You'll need

300 gm dried maccheroni 100 gm butter, coarsely chopped 100 gm mild pancetta, finely chopped 1 small onion, finely diced 4 garlic cloves, finely chopped 500 ml (2 cups) pouring cream 100 gm each crumbled Taleggio and Fontina 100 gm each grated pecorino pepato and parmesan, plus extra to serve ¾ cup coarse white breadcrumbs ¼ cup coarsely chopped flat-leaf parsley


  • 01
  • Preheat oven to 190C. Cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, refresh under cold running water and set aside.
  • 02
  • Meanwhile, heat butter in a saucepan over medium heat, add pancetta, onion and garlic and sauté until tender (8-10 minutes), set aside.
  • 03
  • Combine pasta, pancetta mixture, cream and cheeses in a bowl and season to taste. Transfer to a 1.8 litre-capacity baking dish, top with breadcrumbs, parsley and extra parmesan and bake until golden and bubbling (30-40 minutes). Serve hot.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2010

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