Ingredients:
250 g macaroni
50 g butter
50 g plain flour
600 ml milk
100 ml double cream
100 ml dry white wine
50 g gruyere or 50 g emmenthaler cheese, grated
50 g Fontina cheese, diced
50 g gorgonzola, crumbled
75 g parmesan cheese, grated
salt and black pepper
Directions:
Preheat oven to 180 C (350 F), cook pasta according to instructions.
Melt butter in medium saucepan, then add flour and cook for 1 or 2 minutes.
Add milk in small quantities, whisk vigorously after each addition.
Stir in cream and white wine, and bring to boil.
Cook until sauce thickens stirring constantly, remove from heat.
Add gruyere, fontina, gorgonzola and 1/3 of the parmesan to sauce, stir to mix in cheeses.
Taste sauce for seasoning add salt and pepper in neccessary.
Drain pasta, tip into baking dish, pour sauce in and mix well to combine, sprinkle remaining parmesan over the top.
Bake for 25- 30 minutes or until golden brown.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.