MINI ITALIAN MAC ’N’ CHEESE
SERVES 4 COOK 15 MINS
butter, for greasing
320g pasta shapes, either macaroni or spirallini
80g fontal (a type of fontina cheese that is less oily when melted) or mature cheddar
3 tbsp milk sea salt and freshly ground black pepper
40g or generous
½ cup grated parmesan, plus extra for sprinkling
1 Lightly grease 4 individual ramekin dishes with butter. b Preheat grill to high.
2 Bring a large saucepan of salted water to the boil and cook pasta for 10-12 mins until al dente.
3 Roughly chop emmental, fontina and gorgonzola cheeses, place in a large saucepan with milk, and melt over a gentle heat, stirring with a wooden spoon until you obtain a creamy consistency.
4 Drain pasta and mix into the creamy cheese sauce, stirring in the grated parmesan and adding some salt and pepper, to taste.
5 Divide mixture between the ramekins, top with some extra grated parmesan and place under hot grill for 4-5 mins until golden brown.