Ingredients

• 1 packet Durum Tubetti Lisci
• A knob of butter
• A small bunch of fresh oregano
• 100 g (1 cup) grated Parmesan
• 100 g (1 cup) Mascarpone cheese
• 100 g (1 cup) Emmental or Gruyere cheese
• Sea salt and ground pepper
• 1 teaspoon nutmeg
• Ball of buffalo mozzarella cheese

Method

1. Preheat the oven: Set to 200°C / 400°F.
2. Cook the pasta: Boil macaroni in salted water for 2 minutes less than the package instructions (about 5–6 minutes). Drain, reserving some of the cooking water.
3. Prepare oregano butter: In a large deep frying pan, heat butter until foaming. Add oregano and fry for 1 minute until crisp. Remove from heat.
4. Combine pasta and cheese: Add cooked pasta to the oregano butter along with 2–3 spoonfuls of reserved cooking water, Parmesan, Emmental or Gruyere, and Mascarpone. Return to medium heat and stir until cheese melts. Season with salt and pepper.
5. Transfer to oven dish: Pour mixture into an ovenproof dish. Sprinkle with nutmeg, some Parmesan, and top with buffalo mozzarella.

Bake: Bake for about 10 minutes, then 2–3 minutes under the grill until the cheese is golden and crispy.

Enjoy your meal!