• 700ml semi-skimmed milk
  • 300g macaroni
  • 100g soft cheese
  • 200g mature cheddar, grated
  • 100g emmental, grated
  • 50g parmesan (or veggie alternative), grated


  • 3 tbsp pickled jalapeños, chopped
  • ½ red onion, finely diced
  • 2 tbsp of chopped coriander
  • 100g cherry tomatoes, finely diced
  • a splash olive oil
  • a splash red wine vinegar


  • STEP 1

    Put the salsa ingredients in a bowl, season well and mix.

  • STEP 2

    Put the milk in a pan, season well and bring to a simmer. Add the macaroni and cook for 8-10 minutes or until the pasta is almost cooked. Stir in the soft cheese followed by the grated cheeses and stir until melted. Add a splash more milk if it looks a bit too thick. Taste and season again with pepper then serve the macaroni in bowls with some of the salsa spooned over.


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