MINI ITALIAN MAC ’N’ CHEESE

S SERVES 4 COOK 15 MINS

✦ 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.