- 500g short Pasta
- 500ml Béchamel sauce
- 100g mature cheddar
- 100g Gorgonzola or a mild blue cheese
- 100g Taleggio, or Gouda or Gruyere
- 100 g di parmigiano, greated
- Black or white truffle grated (optional)
- Salt and pepper to season
Preheat the oven to 220c. Grease an ovenproof dish with butter or oil and breadcrumbs. Mix the Béchamel sauce together with parmigiano, butter, and all the other ingredients. Cook the macaroni in a large salted pan with boiling water for 2 mins less than stated on the pack,
Drain well and tip in a large bowl. Gently stir in half the Béchamel sauce mixture and put the pasta in the prepared dish, then spoon the remaining Béchamel sauce mixture in the top. Top with grated parmigiano and bake for 20/30 minutes or until golden brown,
You can make with different semi hard cheeses or adding ham, spinach or peas.
Can be frozen before baking – defrost thoroughly before cooking.