Name: Maccheroni ai Quattro Formaggi (Macaroni with four cheeses)
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 3 oz (75 g) Italian mozzarella or Bel Paese cheese, sliced thinly; 3 oz (75 g) Gouda cheese, cut into matchsticks; 12 oz (350 g) macaroni or bucatini; 2 oz (50 g) butter; 3 oz (75 g) freshly grated parmesan (or mature Cheddar) cheese; salt and freshly ground pepper; Béchamel sauce; Béchamel Sauce made with 1 pint (600 ml) milk; a pinch of freshly grated or ground nutmeg; 3 oz (75 g) Gruyère cheese, cut into matchsticks

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

There are many versions of this well-known dish. You can experiment with all kinds of different cheeses and make people guess which you have used, if you want a talking point! I like to put it in the oven just long enough for the cheeses to melt slightly but still retain their different tastes.

Ingredients

Basic recipe

Béchamel sauce

Europe
Italy
Main course
Mediterranean
Pasta

Method

Make the béchamel sauce, and flavour with the nutmeg and seasoning. Mix in half the grated parmesan or Cheddar cheese. Butter an ovenproof dish with 1 oz (25 g) of the butter.

Cook the pasta