MINI ITAL­IAN MAC ’N’ CHEESE

SERVES 4 COOK 15 MINS

Woman’s Day (Australia) - - Food To Love -

but­ter, for greas­ing

320g pasta shapes, ei­ther mac­a­roni or spi­rallini

70g em­men­tal

80g fontal (a type of fontina cheese that is less oily when melted) or ma­ture ched­dar

100g gor­gonzola

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.

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