Ingredients
320g Cellentani or any short tubular pasta
Bread crumbs
Freshly Ground Black Pepper
For the cheese sauce
100g Red Leicester
100g Cheddar
100g Gruyère
50g Parmeggiano
300ml Milk/Béchamel
1 tbsp English Mustard
Method
- Boil the pasta in salted water. Rinse with cold water and set aside.
- For the sauce, first heat the milk. Be careful it doesn’t boil. Add the cheese and the mustard and stir continuously.
- Mix the cheese sauce and the pasta together in a bowl and pour into a casserole dish. Top with freshly ground black pepper and the bread crumbs.
- Bake at 180° for about 20 minutes, or until the bread crumbs brown.