Ingredients:
450g macaroni or penne
Salt and pepper
125g Emmental, grated
Sauce:
25g butter 25g
Plain flour
300ml Milk
½ teaspoon dried chilli flakes(Optional)
3 tablespoons double cream
2 teaspoons Dijon mustard
1 Garlic clove, crushed
1 teaspoon paprika
125g Cheddar, grated
125g Blue cheese, crumbled
Preheat oven to 190. Cook the pasta in a pan of boing salted water according to the pack instructions. Drain.
Place the butter, flour and milk in a saucepan and whisk over a medium heat until smooth and thickened. Simmer gently for 5 minutes, then mix in the chilli, cream, mustard, garlic, paprika, cheddar and blue cheese.
Add the pasta to the sauce and mix well. Spoon into a deep ovenproof dish and sprinkle with the Emmental. Bake for 20 minutes until golden brown and bubbling.
Serve with salad or stir fried peppers and leeks.
