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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Sort of a grownup version of this classic dish. Ingredients:
250 g macaroni |
50 g butter |
50 g plain flour |
600 ml milk |
100 ml double cream |
100 ml dry white wine |
50 g gruyere or 50 g emmenthaler cheese, grated |
50 g fontina cheese, diced |
50 g gorgonzola, crumbled |
75 g parmesan cheese, grated |
salt and black pepper |
Directions:
1. Preheat oven to 180 C (350 F), cook pasta according to instructions.
2. Melt butter in medium saucepan, then add flour and cook for 1 or 2 minutes.
3. Add milk in small quantities, whisk vigorously after each addition.
4. Stir in cream and white wine, and bring to boil.
5. Cook until sauce thickens stirring constantly, remove from heat.
6. Add gruyere, fontina, gorgonzola and 1/3 of the parmesan to sauce, stir to mix in cheeses.
7. Taste sauce for seasoning add salt and pepper in neccessary.
8. Drain pasta, tip into baking dish, pour sauce in and mix well to combine, sprinkle remaining parmesan over the top.
9. Bake for 25- 30 minutes or until golden brown.
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