Meals and Courses

  • 350 g (11½ oz) dried quick-cook macaroni
  • 250 g (8 oz) mascarpone cheese
  • 100 g (3½ oz) Cheddar cheese, grated
  • 100 ml (3½ fl oz) milk
  • 2 teaspoons Dijon mustard
  • 400 g (13 oz) can premium cured ham, cut into small cubes
  • salt and pepper
  • chopped flat leaf parsley, to garnish

Cook the macaroni in a large saucepan of salted boiling water according to the packet instructions until al dente, then drain and put in a warmed serving bowl. Cover and keep warm.

Gently heat the mascarpone, Cheddar, milk and mustard in a saucepan until melted into a sauce. Stir in the ham and cook gently for 1–2 minutes. Season to taste with salt and pepper.

Serve the macaroni with the cheese sauce spooned over, garnished with chopped parsley.

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