• 100g Cambazola
  • 80g Extra Mature Cheddar
  • 70g Emmenthal
  • Butter for greasing
  • 40g parmesan, extra for sprinkling
  • 3 tbsp milk
  • 300g macaroni
  • breadcrumbs (optional)


  • STEP 1
    Lightly grease suitable ramekins or pyrex dish. Pre-heat grill to high
  • STEP 2
    Bring a large saucepan of water to the boil and cook macaroni for 10-12 mins (al dente)
  • STEP 3
    Roughly chop the cheeses and place in saucepan with the milk. Melt in saucepan and stir with wooden spoon until creamy texture is achieved.
  • STEP 4
    Drain pasta and mix well into the cheese sauce. Place into the pyrex dish and sprinkle on the extra parmesan and breadcrumbs if using.
  • STEP 5
    Place under grill 4-5mins until golden brown.

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