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Macaroni Cheese

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250g/9oz/2¼ cups short-cut macaroni 50g/2oz/¼ cup butter
50g/2oz/½ cup plain (all-purpose) flour
600ml/1 pint/2½ cups milk
100ml/3½ fl oz/scant ½ cup panna da cucina or double (heavy) cream
100ml/3½ fl oz/scant ½ cup dry white wine
50g/2oz/½ cup grated Gruyère or Emmenthal cheese
50g/2oz Fontina cheese, diced small
50g/2oz Gorgonzola cheese, crumbled
75g/3oz/1 cup freshly grated Parmesan cheese
Salt and ground black pepper


Serves: 4


1. Preheat the oven to 180°C/350°F/Gas 4. Cook the pasta according to the instructions on the packet.

2. Meanwhile, gently melt the butter in a pan, add the flour and cook, stirring, for 1-2 minutes. Add the milk a little at a time, whisking vigorously after each addition. Stir in the cream, then the dry white wine. Bring to the boil. Cook, stirring constantly, until the sauce thickens. Remove from the heat.

3. Add the Gruyère or Emmenthal, Fontina, Gorgonzola and about a third of the grated Parmesan to the sauce. Stir well to mix in the cheeses, then taste for seasoning and add salt and pepper if necessary.

4. Drain the pasta well and tip it into a baking dish. Pour the sauce over the pasta and mix well, then sprinkle the remaining Parmesan over the top. Bake for 25-30 minutes or until golden brown. Serve hot.

COOK'S TIP:- Fontina is a mountain cheese with a slightly sweet, nutty flavour. If you can't get it, use Taleggio or simply double the quantity of Gruyère or Emmenthal.

Energy 743Kcal/3104kj; Protein 30.3g; Carbohydrate 52.1g of which sugars 8.9g; Fat 45.4g of which saturates 27.8g; Cholesterol 123mg; Calcium 673mg; Fibre 0.4g; Sodium 593mg

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