Maccheroni ai Quattro Formaggi

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

Macaroni with four cheeses

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