Ingredients
50g butter
1 cup plain flour
1 tsp salt
4 cups milk
1 cup parmesan cheese
grated
4 slices Swiss cheese
(80g)
1 cup mozzarella
grated
250g pasta
slightly undercooked
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 pan
- 1 whisk
Instructions
- Heat butter in a pan over a low heat and sprinkle the flour over the butter. Whisk for a minute until the flour cooks but does not brown.
- Add the salt and then slowly whisk in the milk, ½ cup at a time. Add more milk when the previous measure becomes incorporated until you have a smooth white sauce.
- Whisk in the three cheeses and mix well until they are melted and combined in the sauce.
- Add the pasta to the pan and stir to heat and coat well.
- Serve with crunchy garlic bread.
Notes
Tip
Whisking and incorporating the milk is a very important step to this sauce, otherwise it may become lumpy and unappetising. The key to a happy white sauce is to keep whisking!
Variation
You can add your favourite stronger flavoured cheese such as blue vein cheese and Emmenthal.
Variation
You can turn this into a pasta bake by pouring it into an oven dish and sprinkling the top with ½ cup dried breadcrumbs and some extra grated cheese. Bake for 20 minutes to melt the cheese and heat the pasta.
