Name: Romeo Salta’s Macaroni with Three Cheeses
Yield: Serves 4
Cuisine: French
Ingredients: 4 tablespoons freshly grated mozzarella cheese; grated parmesan freshly ground black pepper; 4 tablespoons freshly grated gruyère; 1 pound macaroni; 2-4 tablespoons butter; ½ pint double cream; salt

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound macaroni
salt
2-4 tablespoons butter

Europe
Italy
Main course
Vegetarian
Pasta
Mediterranean

Method

Cook macaroni in boiling salted water until just tender. Drain.

Toss drained macaroni in a casserole with butter, then toss with the three cheeses. Season to taste with salt and freshly ground black pepper; add the cream and toss again. Bake in a moderately hot oven (400°F-M5) for

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Ingredients

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