20-Minute Macaroni Cheese (Inspired by Jamie Oliver's Macaroni Cheese recipe)
300g macaroni (use a gluten free variety if you need to)
250g tub mascarpone cheese
25g Parmesan, grated
125g ball of mozzarella
Boil the macaroni until it's al dente - it will finish cooking in the oven. Drain the pasta well (reserving about 3 tablespoons of the starchy cooking water), and flick the oven on to 220ºC.
Tip the macaroni back into the pan you cooked it in, along with the reserved water and stir in the mascarpone. Grate in three-quarters of the Parmesan cheese, stirring to mix well. Taste and season if it needs it (the Parmesan is often quite salty and for my children, this is often enough). Tip the whole lot into an ovenproof dish and tear up the mozzarella ball, scattering it over the top of the macaroni. Finish by grating over the remaining Parmesan. Slide the dish into the hot oven, and bake for 5-7 minutes, until a light golden cheesy crust has formed over the top. You can finish it under the grill if you prefer it darker.
Allow to cool only ever so slightly and serve.