Macaroni & four cheeses







Cook Time

40-45 Min


  • 225g/8oz dried macaroni
  • 25g/1oz margarine
  • 100g/4oz Parmesan cheese, freshly grated
  • 100g/4oz Romano cheese, grated
  • 350ml/12fl oz skimmed milk
  • 100g/4oz low-fat cottage cheese
  • 25g/1oz plain flour
  • 1⁄4 onion, sliced
  • 1⁄2 teaspoon mustard powder
  • 100g/4oz low-fat mozzarella cheese, grated
  • 75g/3oz fresh breadcrumbs
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Cook the macaroni in lightly salted boiling water until al dente. Drain. Toss with half of the margarine.
  • In a 1.2 litre/2pt baking dish, layer half of the macaroni and the Parmesan and Romano cheeses. Repeat with the remaining macaroni and cheese.
  • In a blender or food processor, purée the milk, cottage cheese, flour, onion and mustard until smooth. Pour the mixture over the macaroni. Sprinkle mozzarella over the top.
  • Combine the breadcrumbs and remaining margarine, and sprinkle over the top. Bake for 40 minutes. Serve hot.
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