Delia Smith Macaroni Cheese Recipe

This Delia Smith Macaroni Cheese Recipe is a luxurious and fluffy recipe, which features creamy mascarpone and nutty Gruyère. It’s a sophisticated twist on the classic, ready in about 45 minutes.

Delia Smith Macaroni Cheese Recipe Ingredients

• 6 oz (175 g) macaroni
• 2 large egg yolks, lightly beaten and 2 large egg whites
• Salt and freshly milled black pepper
• 3 oz (75 g) mascarpone
• 2 oz (50 g) Gruyère, finely grated
• 2 oz (50 g) Parmesan (Parmigiano Reggiano), finely grated (divided)
• 1 oz (25 g) butter
• 1 medium onion (about 4 oz/110 g), peeled and finely chopped
• 1 oz (25 g) plain flour
• 10 fl oz (275 ml) milk
• ¼ whole nutmeg, freshly grated

How To Make Delia Smith Macaroni Cheese Recipe

1. Prepare the water and onions: Fill a large saucepan with 4 pints of salted water and bring it to a boil. Meanwhile, melt the butter in a small saucepan over gentle heat. Add the finely chopped onions and let them soften, without browning and uncovered, for 5 minutes.
2. Make the sauce base: Add the flour to the onions and stir it in to make a smooth paste (roux). Gradually add the milk, a little at a time, stirring vigorously with a wooden spoon. Switch to a balloon whisk and keep whisking until you have a smooth sauce.
3. Season and enrich: Add salt, pepper, and fresh nutmeg to the sauce. Let it cook gently for 5 minutes. Turn off the heat and whisk in the mascarpone and egg yolks, followed by the Gruyère and half of the Parmesan.
4. Cook the pasta: Place the baking dish in the oven to heat through. Drop the macaroni into the boiling water. As soon as it returns to a simmer, cook for 4-6 minutes until al dente (it will cook again in the oven). Drain well.
5. Whip egg whites: When the pasta has about 1 minute left, whisk the egg whites in a clean bowl until they form soft peaks.
6. Combine and fold: Tip the drained pasta back into the pan. Stir in the cheese sauce, turning the pasta over until evenly coated. Lightly fold in the whisked egg whites using a cutting and folding movement to retain as much air as possible.
7. Bake: Remove the warm dish from the oven. Pour the pasta mixture into it and shake gently to level. Scatter the reserved Parmesan over the top. Bake on a high shelf for 12 minutes until puffy and lightly browned. Serve immediately (“presto pronto”).

Recipe Tips

• The Soufflé Effect: The secret to this specific recipe is the folded egg whites. They trap air in the heavy cheese sauce, making the final dish incredibly light and fluffy, almost like a savory soufflé, rather than a dense brick of pasta.
• Cheese Selection: Delia swaps standard Cheddar for Gruyère and Parmesan. Gruyère adds a superior melting quality and a sweet, nutty flavor that elevates the dish from “kids’ food” to “dinner party.”
• Don’t Overcook Pasta: Since the macaroni bakes in the oven, you must undercook it in the water (only 4-6 minutes). If it is fully soft before baking, it will turn into mush.
• Onion Texture: Chop the onions as finely as possible. They should melt into the sauce base. If the chunks are too big, they will disrupt the smooth texture of the cheese sauce.
• Heating the Dish: Pre-heating the baking dish is a clever trick that starts the cooking process immediately when the mixture hits the ceramic, ensuring the bottom cooks as evenly as the top during the short 12-minute bake.

What To Serve With Delia Smith Macaroni Cheese Recipe

Because this version is rich with mascarpone and eggs, it needs something crisp to cut through it.

• Tomato Salad: Sliced ripe tomatoes with basil and balsamic vinegar.
• Green Salad: A sharp arugula or watercress salad with lemon dressing.
• Crusty Bread: Ciabatta or garlic bread.
• Grilled Bacon: Crispy rashers on the side.

How To Store Delia Smith Macaroni Cheese Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the “fluffy” texture from the egg whites will deflate upon cooling.
• Reheat: Reheat gently in the microwave or oven. It will taste delicious but will have a denser texture than when fresh.
• Freeze: This recipe does not freeze particularly well due to the egg whites and mascarpone, which can separate or become rubbery upon thawing. It is best eaten fresh.

Delia Smith Macaroni Cheese Recipe Nutrition Facts

• Calories: 520
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 140mg
• Sodium: 450mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugar: 4g
• Protein: 22g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Jacket Potatoes Recipe
• Delia Smith Green Tomato Chutney Recipe
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