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Baked Macaroni Cheese With Roast Garlic

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Baked Macaroni Cheese With Roast Garlic

A stylish version of an old favourite.


  • 200 grams macaroni or trenne pasta
  • boiling salted water
  • ½ cup grated gruyere cheese
  • ½ cup freshly grated parmesan cheese
  • 3 eggs
  • 1½ cups cream
  • salt and pepper to season
  • ¼ cup chopped olives
  • ¼ cup chopped, sundried tomatoes or peppers
  • 2 tblsp sliced basil
  • 1 tblsp capers

Roast Garlic

  • 4 bulbs garlic
  • ¼ cup olive oil


  1. Cook the pasta in boiling, salted water for 10-12 minutes until al-dente. Drain well.
  2. In a bowl beat together the cheeses, eggs and cream. Season well with salt and pepper.
  3. Scatter the pasta into four 1 1/2 cup capacity ovenproof dishes. Pour over the cream filling.
  4. In a bowl toss together the olives, sundried tomatoes or pepper, basil and capers and sprinkle a little on top of each dish.
  5. Serve with a roasted bulb of garlic on the side and plenty of bread.

Roast Garlic

  1. Drizzle the bulbs of garlic with a little olive oil and wrap in foil. Place in the oven and bake 180°C for 45 minutes, or until the garlic is tender when a skewer is inserted. Cut in half to serve and season well with salt and pepper.

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