5 oz finely cubed gruyere cheese
5 oz finely cubed fontina cheese
7 oz finely grated parmesan cheese
5 oz coarsely grated mozarella
1 1/2 tbsps flour
2 oz butter
8 fl oz milk or single cream
1 lb shell macaroni
Instructions...
1) Toss the gruyere, fontina, and parmesan with the flour,
leaving mozarella seperate.
2) Heat butter and milk or cream in a large, heavy bottomed
saucepan until the buttter is melted. Stir in the three
combined cheeses bit by bit and continue stirring gently
with a wooden spoon until you have a smooth sauce. Keep
hot over a very low flame whilst cooking pasta.
3) Coook pasta in plenty of boiling water until it is done.
Drain and immediately put into a large serving bowl.
Pour the cheese sauce over the macaroni and stir in the
mozarella and serve at once on heated plates.
