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Ingredients - serves four
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250 grams short-cut macaroni
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600 ml milk
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50grams butter
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100 ml dry white wine
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100 grams grated Emmenthal cheese
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50 grams crumbled Gorgonzola cheese
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75 grams grano padano cheese (grated)
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50 grams flour
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salt and pepper to taste
Method
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Cook macaroni in boiling water
until it achieved the right softness.
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Heat butter in a deep sauce pan,
add in the flour then stir to mix well.
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Add milk a little at a time and
whisk hard after each addition. Add cream and follow by the wine
then bring it to a boil. Simmer and stir constantly until the
mixture thicken. Off the heat and set aside.
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Add Emmenthal, Gorgonzola and one
third of the grated cheese to the mixture. Stir to mix well and
add seasoning to taste.
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Drain the macaroni well and spread
it into a baking plate. Add cheese mixture onto the macaroni and
mix it well. Top it with balance grated cheese and be ready to
bake.
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Preheat oven to 180°C and bake for
2-30 minutes until it turn golden brown.
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