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Caline’s Mac & Cheese

By Caline Chaya Chaoul

Preparation Time

Difficulty Level



  • 400gr Pasta Della Nonna Rigatoni

  • 4 garlic gloves crushed

  • 4 strips of lemon rind

  • 2 tsp mustard powder

  • salt & pepper to taste

  • pinch of nutmeg

  • 1 branch of French thyme (opional)

  • 500ml milk

  • 360ml cream

  • 360gr chopped Chaumes cheese (can be replaced by St. Albray)

  • 160gr Aged Gouda grated

  • 100gr Parmesan Reggiano (freshly grated is better)

  • 40 gr butter

  • 4 tsp flour

  • 4 tbsp olive oil

Video recipe below ↓


1. In a saucepan, combine garlic, lemon rind, thyme, mustard powder, milk & cream. Add the Chaumes cheese & bring to simmer, stirring occasionally until cheese has melted. Strain through a fine strainer into a bowl.

2. Season to taste with salt, pepper and nutmeg.

3. Place 3 cups of cheese sauce in a large bowl – reserve remaining sauce for serving. Add to cheese sauce 120gr grated Gouda and 60gr grated parmesan.

4. Cook Pasta Della Nonna Rigatoni in boiling water for 7 minutes only. (Pasta needs to be hard) and drain. Add cooked pasta to cheese sauce and toss gently to coat.

5. Preheat oven to 220ºC

6. Butter a 20cm spring form tin cover sides of tin with baking paper.

7. In a small saucepan melt 40gr butter and add 4 tsp flour stirring until smooth and brown in color. Pour the butter mix into the base of tin. Sprinkle with parmesan and gouda grated cheeses (leave a bit for the top). Assemble pasta in an upright position in the tin. When done, sprinkle remaining cheeses.

8. Bake for 20 minutes or until top is golden.

9. Remove from oven, turn out on a serving plate, than open the sides and remove the baking paper.

Drizzle with olive oil and freshly cracked pepper.

10. Serve with the remaining warmed cheese sauce.

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