I Asked World Class Chefs How They Make Pasta At Home

Ingredients

• 300 g Elbow Macaroni (dry)
• 200 g Mozzarella Cheese (shredded)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 1 medium Yellow Onion (finely diced)
• 1 small Red Bell Pepper (diced)
• 1 piece Bay Leaf
• 240 ml Whole Milk (full‑fat for richness)
• 2 Tbsp Ketchup
• 1 tsp Dijon Mustard
• 1 tsp Habanero Hot Sauce (adjust to heat preference)
• 100 g Cream Cheese (softened, cut into cubes)
• 150 g Cheddar Cheese (shredded; reserve 50 g for topping)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Cook the Macaroni

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente, about 8‑10 minutes. Drain in a colander and rinse briefly with cold water to stop cooking.

   Time: PT12M

2. Combine Pasta with Mozzarella

   Transfer the cooled macaroni to a mixing bowl and stir in the shredded mozzarella until evenly distributed.

   Time: PT3M

3. Prepare the Moure Sauce Base

   In a saucepan melt the butter over medium heat. Add the diced onion, red bell pepper, and bay leaf. Sweat gently, stirring occasionally, until the vegetables are softened, about 4 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Create the Cheese Sauce

   Pour the milk into the saucepan with the softened vegetables. Stir continuously; the mixture will begin to thicken after 2‑3 minutes. Add ketchup, mustard, and habanero hot sauce, then stir in the cream cheese cubes until melted. Finally, fold in the shredded cheddar (reserve 50 g for topping). Season with salt and pepper.

   Time: PT10M

   Temperature: Medium heat

5. Combine Pasta and Sauce

   Pour the hot cheese sauce over the macaroni‑mozzarella mixture. Stir gently until every piece is coated.

   Time: PT2M

6. Transfer to Casserole Dish

   Evenly spread the combined pasta and sauce into a greased 9‑x‑13‑inch casserole dish.

   Time: PT2M

7. First Bake

   Preheat the oven to 180°C (350°F). Place the casserole in the middle rack and bake until the top is lightly golden, about 15 minutes.

   Time: PT15M

   Temperature: 180°C

8. Add Final Cheese Topping

   Remove the dish, sprinkle the reserved 50 g shredded cheddar over the top, and return to the oven for another 5 minutes until the cheese melts and turns a deep golden brown.

   Time: PT5M

   Temperature: 180°C

9. Rest and Serve

   Allow the macaroni pie to rest for 5 minutes before cutting. This helps the sauce set and makes serving easier.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

55 g

Fat

28 g

Fiber

3 g