Cheeseboard pasta bake

Cheeseboard pasta bake

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins - 30 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

This simple and satisfying meal tastes as good as it looks - and uses up any leftovers from your Christmas cheeseboard

Nutrition and extra info

Nutrition info

Nutrition

kcalories
840
protein
55g
carbs
26g
fat
44g
saturates
21g
fibre
6g
sugar
0g
salt
2.61g

Ingredients

  • 500g packet rigatoni
  • 850ml milk
  • 50g butter
  • 50g plain flour
  • half a nutmeg (or ¼ tsp ready ground)
  • 85g mature cheddar, or other hard cheese
  • 85g dolcelatte or other blue cheese
  • 85g garlic and herb cheese such as Boursin or roulé
  • 200g cooked ham, chopped
  • 85g mixed nuts, such as cashews, blanched almonds, and hazelnuts, roughly chopped
  • a handful of parsley, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. To cook the pasta, bring a large pan of water to the boil, add a generous measure of salt and tip in the pasta. Stir once and return to the boil, then boil rapidly for 12 minutes. Preheat the oven to 190C/gas 5/fan 170C.
  2. To make the sauce, pour the milk into a pan and add the butter, flour and plenty of seasoning. Grate in the half nutmeg (or sprinkle in the ready ground). Bring to the boil over a medium heat, whisking all the time until it makes a smooth, creamy sauce.
  3. Drain the pasta and tip it into the sauce. Taste and add extra seasoning if necessary. Stir in the ham and grate in the cheddar, then tip into a shallow ovenproof dish. Dice the remaining cheeses and swirl into the pasta to make cheesy pockets.
  4. Mix the nuts and parsley together, then scatter over the pasta. Bake in the oven for 30 minutes until the nuts are golden and crunchy and everything is piping hot.

Recipe from Good Food magazine, January 2003

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
purpleflufff's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last night.. left out the nuts but the rest was as the recipe said. Was so nice and easy. Boyfriend was especially pleased with it. I used really low fat milk too and he didnt notice. Will be making this again soon.

teresaaregreen's picture

Ive just had this for my lunch and it was delicious. I halved the ingredients and added some chopped spinich and tomates before baking, I didn't add any nuts.
I'm looking forward to the leftovers tomorrow.

Questions

Tips