Approx cost: €3.50
Approx calories (per serving): ~680
Approx preparation time: 15 minutes
While not really the healthiest of dishes, this is unbelievably fast to make, filling and very satisfying. When making it for the post I added a bit too much milk so I’ve adjusted it down – it should yield a deliciously thick sauce. The great thing with this as well is you can really go wild with the cheeses. Add four cheeses if you feel like it, completely mess with the quantities or even the cheeses themselves. Adding a cheese like mozzarella will also give highly desirable results – a really stringy sauce which will adhere well to the pasta!
Ingredients
Ingredients you'll need for this dish
To serve 2
– 200g dried Pasta, such as Fusilli or Penne
– 2 decilitres Milk
– 25g Butter
– 40g Goat Cheese
– 100g Blue Cheese
– 60g Hard Cheese, such as Cheddar or Cantal
– 1 tbsp Cornflour (or normal plain Flour)
– Salt
– Pepper
– Parmesan to garnish
Instructions
- Start by boiling enough water to cover the pasta in a pan. Once boiling, pour the pasta into the pan and boil until cooked to your liking – usually around 8 minutes.
- Once the pasta is cooking, chop the cheeses into small chunks and set aside.
- Melt the butter in another pan and when fully melted, gently stir the flour into the butter to make a creamy paste. Pour a little milk into the pan and whisk or stir gently until the paste has mixed well with the milk, before pouring in the rest of the milk slowly, whisking or beating continuously until all the milk is added.
- Add the cheese into the sauce and stir around well until the cheese has pretty much melted down completely. By now the pasta should be ready. Drain off the water and then transfer the pasta into the cheese sauce and stir well to ensure the pasta is well coated.
- Add in a bit of freshly ground salt and pepper and stir again, before transferring to two pasta bowls (or plates). Sprinkly some grated parmesan on top and serve immediately. Serve up with a green salad or similar if so inclined, and enjoy!
Nom nom
an even easier recipe – tub of creme fraiche, diced cheese of your choice (blue cheese is especially good), pasta. Cook pasta according to instructions (if using fresh, cook sauce first). Pop creme fraiche into a saucepan and heat gently (I use a large tub for two people), then add the cheese and stir until melted. Tip over hot pasta. Top with some grated parmesan, if wished and grill till crispy, or not – choice is yours! Takes only 10 mins max (if using dried pasta) and tastes delish, and no chance of any lumps in the sauce 😉
It's true – a friend of mine makes a sauce this way too and it's really good, although the consistency isn't quite the same. Never tried making it with crème fraîche myself before – must do that next time!
I am such a pasta person and this dish looks heavenly. I never tried goat cheese before but you know, why not try it with this dish. And don't be made at me but I have to use wheat pasta for this dish because it's my favorite. Wonderful recipe
Never tried goat cheese before? 😮 You're seriously missing out. Have you tried feta? the tasta is not dissimilar, although goat cheese is stronger… it has a lovely crumbly core with a squishy layer around the outside, under the white skin… mmm, so tasty! Hope you're having a good day BG 🙂