Cheeseboard pasta bake
Serves 4
Easy
Prep: -
Cook:
This simple and satisfying meal tastes as good as it looks - and uses up any leftovers from your Christmas cheeseboard
Skip to ingredients
Showing items 1 to 3 of 6
- 500g packet rigatoni
- 850ml milk
- 50g butter
- 50g plain flour
- half a nutmeg(or ¼ tsp ready ground)
- 85g mature cheddaror other hard cheese
- 85g dolcelatteor other blue cheese
- 85g garlic and herb cheesesuch as Boursin or roulé
- 200g cooked hamchopped
- 85g mixed nutsuch as cashews, blanched almonds, and hazelnuts, roughly chopped
- a handful of parsleyroughly chopped
Nutrition: per serving
- kcal840
- fat44g
- saturates21g
- carbs26g
- sugars0g
- fibre6g
- protein55g
- salt2.61g
Method
step 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.
step 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.
step 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.
step 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.
