Rich, savoury and sweet Dubliner Vintage cheese is the star of this ever-popular family comfort food. The mascarpone give a creaminess but it’s the Dubliner that gives this easy to prepare dish a wonderful deep, rich flavour.
Out take on this classic adds layers of flavour with tomatoes, garlic and balsamic vinegar, along with a wonderful crispy top that will have the kids and adults alike fighting for second portions.
Pre-heat oven to 180c fan (190 non-fan)
Crush the garlic with the palm of your hand, leaving the skin on, and place in a large oven-proof roasting dish
Place the tomatoes in the dish with the garlic, drizzle with the olive oil, balsamic vinegar and sprinkle over the oregano and a pinch of salt and pepper
Mix to make sure all the tomatoes are covered and place in the pre-heated oven for 15 minutes
Whilst the tomatoes are in the oven, cook the macaroni pasta according to the cooking instructions on the packet less about 1 minute
In the meantime, grate the Dubliner cheese
Once the pasta is cooked, drain, reserving some of the cooking water
Add the mascarpone, all but a small handful of the grated Dubliner cheese and mustard to the pasta and mix around to melt the cheeses
Add some of the reserved pasta cooking water to help melt the cheese and make a silky sauce
When the tomatoes are ready, remove the dish from the oven, take the garlic cloves out of their skin (discarding the skin) and crush the garlic with a fork
Tip the tomatoes and crushed garlic into the pasta and cheese and stir to incorporate
Pour the mixture back into the oven-proof dish the tomatoes were in, even out and then sprinkle the remaining cheese on top
Put the dish back in the oven and cook for about 20 minutes until the top is a nice golden brown.
Serve with a salad and enjoy!
We use mascarpone for creaminess however you could make a roux (flour, butter and milk sauce) but that can be too much hassle for a busy family and the mascarpone provides a great shortcut.
Disclosure - This recipe was created by Saucepan Kids and was #sponsored by Dubliner Cheese.
Ingredients
Directions
Pre-heat oven to 180c fan (190 non-fan)
Crush the garlic with the palm of your hand, leaving the skin on, and place in a large oven-proof roasting dish
Place the tomatoes in the dish with the garlic, drizzle with the olive oil, balsamic vinegar and sprinkle over the oregano and a pinch of salt and pepper
Mix to make sure all the tomatoes are covered and place in the pre-heated oven for 15 minutes
Whilst the tomatoes are in the oven, cook the macaroni pasta according to the cooking instructions on the packet less about 1 minute
In the meantime, grate the Dubliner cheese
Once the pasta is cooked, drain, reserving some of the cooking water
Add the mascarpone, all but a small handful of the grated Dubliner cheese and mustard to the pasta and mix around to melt the cheeses
Add some of the reserved pasta cooking water to help melt the cheese and make a silky sauce
When the tomatoes are ready, remove the dish from the oven, take the garlic cloves out of their skin (discarding the skin) and crush the garlic with a fork
Tip the tomatoes and crushed garlic into the pasta and cheese and stir to incorporate
Pour the mixture back into the oven-proof dish the tomatoes were in, even out and then sprinkle the remaining cheese on top
Put the dish back in the oven and cook for about 20 minutes until the top is a nice golden brown.
Serve with a salad and enjoy!
