Ingredients for 4 people
250g Farfalle De Cecco pasta
80g Gorgonzola cheese cut into 2cm cubes
80g Provolone cheese cut into 2 cm cubes
80g Asiago cheese cut into 2 cm cubes
80g Grana Padano, grated
250ml of milk
2 Teaspoon of flour
1 Pinch of grated nutmeg
In a small pot heat the milk to a simmering temperature.
In another pot melt the butter and add the flour. Cook this roux for 5 minutes then add the milk.
Let it simmer for a couple of minutes whisking any lumps away. Add the pinch of nutmeg.
Take it away from the stove and let it rest for a couple of minutes. Stir in the cheese apart for the Grana Padano.
Cook the farfalle pasta in plenty of salted boiling water. When al dente drain and place it into a large terrine.
Pour over the cheese sauce and mix it through. Serve with the Grana Padano sprinkled on top.