Two-cheese macaroni recipe | EUROtoday

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This is a wealthy, simple two-cheese pasta you can make with any tube form (or certainly any pasta form you fancy). It’s easy to make as all it’s worthwhile to do is soften mozzarella with Parmesan and cream to make a sauce, and toss this via cooked pasta. A golden crunchy topping of breadcrumbs is a scrumptious end.


Prep time: 5 minutes

Cook time: 20 minutes




  • 500g mascarpone cheese
  • 110g freshly grated Parmesan
  • 220ml double cream
  • 300g macaroni or tubetti (comply with the really useful portion measurement per individual for no matter kind of pasta you’re utilizing)
  • 1 tbsp finely chopped chives

For the topping

  • 40g contemporary white breadcrumbs
  • 20g freshly grated Parmesan


  1. Melt 500g mascarpone with 110g freshly grated Parmesan in a thick-bottomed pan over a low warmth and progressively convey it to the boil.
  2. Add 220ml double cream and season with salt and pepper. Simmer for a few minutes, whisking so the combination is easy, then take off the warmth.
  3. Meanwhile, prepare dinner 300g pasta in boiling, salted water based on the packet directions till it’s al dente, then drain.
  4. Reheat the sauce if it’s worthwhile to and blend it with the pasta.
  5. Season to style and switch to heatproof particular person bowls or a sharing dish.
  6. Top with 1 tbsp finely chopped chives and stir them via.
  7. Mix collectively 20g freshly grated Parmesan and 40g contemporary white breadcrumbs, scatter on high of the pasta then evenly brown below the grill earlier than serving.