Macaroni 250 g (9 oz)
250 ml Milk (8 floz / 1 cup)
A sprinkle Ground nutmeg
Ground black pepper to taste
140 g Gruyere Cheese (5 oz) grated + 45 g (11/2 oz), cubed
85 g (3 oz) Pecorino Romano cheese, grated
85 g (3 oz) Fresh Mozzarella cheese, pulled by hand
6 Cherry tomatoes, halved
150 g (51/3 oz) Panko breadcrumbs
2 Tbs butter, cubed
Preheat oven to 160°C (325°F).
Bring a large pot of water to the boil. Add macaroni and cook for about 7 minutes. Drain macaroni and reserve about 125 ml (4 floz / 1/2 cup) of the liquid. Set aside.
In another bowl, crack egg into milk. Sprinkle in nutmeg and add a dash of pepper. Add all three cheeses. Stir to combine.
Throw in semi-cooked macaroni and its reserved liquid. Mix evenly.
Pour everything into a lightly greased rectangular baking dish. Top with cherry tomatoes.
Sprinkle breadcrumbs and arrange cubed butter evenly on top.
Bake for 45 minutes to 1 hour, until the top is brown and crusty.
Credits: Michelle Tchea
Photo Credits: Michelle Tchea