Old favourites: four cheese pasta

Four cheese pasta

Serves 2

120g penne pasta
2 tsp margarine
2 tsp plain flour
200ml semi-skimmed milk
30g mozzarella cheese, grated
30g Gruyere cheese, grated
30g fontina cheese, grated
30g Edam cheese, grated

Cook pasta in plenty of boiling water for 8-10 minutes or until al dente.

Meanwhile, melt margarine in a small saucepan. Add the flour – stir. Add the milk – stir. Heat gently, stirring continuously with a whisk until the sauce comes to boil and thickens.

Remove the pan from the heat and add the cheese, stirring until melted and the sauce is smooth. Drain the pasta and divide into two portions. Pour sauce over the pasta and serve.

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