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Mac & Cheese Lava Bowl

Perfect with Perfect Italiano 4 Cheese Melt

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  1. Boil elbow pasta for 5 minutes, then drain and set aside.
  2. Lay and flatten Perfect Italiano Parmesan Grated Cheese into circles on a lined baking tray.
  3. Bake at 200°C for 8-10 minutes.
  4. While still hot, use a skillet to quickly remove from baking tray.
  5. Form into a bowl-shape by draping over a round object. Let it cool and harden.
  6. Melt Anchor Unsalted Butter in a saucepan over medium heat. Stir in flour, salt, and pepper until smooth.
  7. Pour milk into the mixture while continuously stirring to ensure sauce’s smooth consistency.
  8. Once sauce begins to bubble, add all cheeses and stir until cheese is melted.
  9. Pour mac and cheese into formed cheese bowls.
Preparation Time:
10 minutes
Cooking Time:
35 minutes


  1. Serves: 2
  2. 400gm Perfect Italiano 4 Cheese Melt
  3. 250gm Perfect Italiano Parmesan Grated Cheese
  4. 200gm Anchor Cheddar Cheese
  5. 200gm Mainland Gruyere Cheese
  6. 500gm dried elbow pasta
  7. 50gm yellow mustard
  8. 35gm Anchor Unsalted Butter
  9. 35gm plain flour
  10. 200ml whole milk
  11. ½ tbsp paprika
  12. Salt and pepper to taste