350 g macaroni 4 medium tomatoes, skinned, seeded and chopped 75g sliced ham, shredded (optional)

  • 350 g macaroni
  • 4 medium tomatoes

Cheese Sauce

  • 45 g butter
  • 45 g flour
  • 450 ml milk
  • 85 g Gruyère, grated
  • 60 g Italian hard style cheese, grate
  • 150 g mascarpone


  • 40 g breadcrumbs (2 medium slices bread, white or wholemeal, crusts removed)
  • 20 g Italian hard style cheese, grated


  1. Cook the pasta according the packet instructions in plenty of salted boiling water.
  2. Melt the butter, stir in the flour and cook for 1 minute. Gradually add the milk, stirring over a low heat for 5–6 minutes.
  3. Take off the heat, stir in the Gruyère and the Italian hard style cheese until melted, then the mascarpone.
  4. Drain the pasta, return to the pan, pour over the cheese sauce and heat through gently. Stir in the chopped tomatoes and shredded ham.
  5. Transfer to a greased ovenproof dish (approximately 26 cm x 17 cm x 5 cm (9 in x 6 in x 2 in). Mix together the breadcrumbs and the Italian hard style cheese and sprinkle on top.
  6. Place under a preheated grill until golden and bubbling.
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