Macaroni ai due formaggi (two-cheese macaroni) recipe

Macaroni ai due formaggi (two-cheese macaroni)
A cheesy, creamy combination - Matt Austin

This is a rich, straightforward two-cheese pasta that you can make with any tube shape (or indeed any pasta shape you fancy). It’s simple to make as all you need to do is melt mascarpone with Parmesan and cream to make a sauce, and toss this through cooked pasta. A golden crunchy topping of breadcrumbs is a delicious finish.


Prep time: 5 minutes

Cook time: 20 minutes




  • 500g mascarpone cheese

  • 110g freshly grated Parmesan

  • 220ml double cream

  • 300g macaroni or tubetti (follow the recommended portion size per person for whatever type of pasta you’re using)

  • 1 tbsp finely chopped chives

For the topping

  • 40g fresh white breadcrumbs

  • 20g freshly grated Parmesan


  1. Melt 500g mascarpone with 110g freshly grated Parmesan in a thick-bottomed pan over a low heat and gradually bring it to the boil.

  2. Add 220ml double cream and season with salt and pepper. Simmer for a couple of minutes, whisking so the mixture is smooth, then take off the heat.

  3. Meanwhile, cook 300g pasta in boiling, salted water according to the packet instructions until it is al dente, then drain.

  4. Reheat the sauce if you need to and mix it with the pasta.

  5. Season to taste and transfer to heatproof individual bowls or a sharing dish.

  6. Top with 1 tbsp finely chopped chives and stir them through.

  7. Mix together 20g freshly grated Parmesan and 40g fresh white breadcrumbs, scatter on top of the pasta then lightly brown under the grill before serving.