A simple three-cheese pasta bake with a smooth white sauce.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g short pasta
- 50 g butter
- 50 g plain flour
- 650 ml milk
- 150 g tasty or cheddar cheese, grated
- 100 g mozzarella
- 40 g Parmesan
- 1 tsp Dijon mustard
- ½ tsp salt
- Black pepper
- 2 tbsp breadcrumbs, optional
Method
- Heat oven to 180°C fan-forced. Cook pasta 2 minutes short of the packet time.
- Melt butter in a saucepan. Stir in flour for 1 minute.
- Whisk in milk gradually. Simmer gently, stirring, for 4–5 minutes until smooth and thick.
- Remove from heat. Stir in mustard, cheddar, half the Parmesan, salt and pepper.
- Mix with drained pasta and transfer to a buttered baking dish. Top with mozzarella, remaining Parmesan and optional crumbs.
- Bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes.