Approx cost: €3.50
Approx calories (per serving): ~680
Approx preparation time: 15 minutes
While not really the healthiest of dishes, this is unbelievably fast to make, filling and very satisfying. When making it for the post I added a bit too much milk so I’ve adjusted it down – it should yield a deliciously thick sauce. The great thing with this as well is you can really go wild with the cheeses. Add four cheeses if you feel like it, completely mess with the quantities or even the cheeses themselves. Adding a cheese like mozzarella will also give highly desirable results – a really stringy sauce which will adhere well to the pasta!
To serve 2
– 200g dried Pasta, such as Fusilli or Penne
– 2 decilitres Milk
– 25g Butter
– 40g Goat Cheese
– 100g Blue Cheese
– 60g Hard Cheese, such as Cheddar or Cantal
– 1 tbsp Cornflour (or normal plain Flour)
– Parmesan to garnish
- Start by boiling enough water to cover the pasta in a pan. Once boiling, pour the pasta into the pan and boil until cooked to your liking – usually around 8 minutes.
- Once the pasta is cooking, chop the cheeses into small chunks and set aside.
- Melt the butter in another pan and when fully melted, gently stir the flour into the butter to make a creamy paste. Pour a little milk into the pan and whisk or stir gently until the paste has mixed well with the milk, before pouring in the rest of the milk slowly, whisking or beating continuously until all the milk is added.
- Add the cheese into the sauce and stir around well until the cheese has pretty much melted down completely. By now the pasta should be ready. Drain off the water and then transfer the pasta into the cheese sauce and stir well to ensure the pasta is well coated.
- Add in a bit of freshly ground salt and pepper and stir again, before transferring to two pasta bowls (or plates). Sprinkly some grated parmesan on top and serve immediately. Serve up with a green salad or similar if so inclined, and enjoy!