Baked three cheese pasta
Baked three cheese pasta
Ingredients
Baked three cheese pasta
- 375 g macaroni pasta
- 300 ml cream
- 1/3 cup vegetable stock
- 1 1/4 cups grated fontina cheese
- 1/3 cup crumbled gorgonzola cheese
- 1 1/4 cups coarsely grated parmesan
- 1 tsp dijon mustard
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh chives
Steps
Baked three cheese pasta
- Preheat oven to moderate, 180°C/160°C fan-forced.
- Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
- Meanwhile, heat cream and stock in a saucepan until hot. Remove pan from heat, add fontina, gorgonzola and half the parmesan; stir until melted. Add mustard and herbs; season to taste with freshly ground black pepper. Add salt, if necessary. Combine cream mixture with drained pasta.
- Pour cheesy pasta mixture into 2.5-litre (10-cup) ovenproof dish. Top with remaining parmesan. Bake, uncovered, 20 minutes or until browned.