Ingredients

The following ingredients have 4 Servings
  • 50g unsalted butter
  • ¼ cup (35g) plain flour
  • 2 cups (500ml) milk
  • 200g fontina, chopped
  • 300g asiago, chopped
  • 150g parmesan, grated
  • 300g penne
  • Micro herbs to serve (optional)

Instruction

  • Preheat oven to 200°C.
  • Melt butter in a saucepan over medium heat. Add the flour and cook for 1 minute, then gradually add the milk, whisking well after each addition. Season with salt and white pepper, then cook for 2-3 minutes. Add two-thirds of the cheeses and stir until melted then remove from the heat.
  • Bring a large saucepan of salted water to the boil over high heat. Add pasta and cook until al dente then drain, reserving ¼ cup (60ml) water. Return the pasta to the pan, then add the reserved water and the melted cheese mixture.
  • Divide between four individual ovenproof dishes, then top with remaining cheese. Place on a tray and bake for 15 minutes or until bubbling and golden.
  • Serve topped with herbs if using.