About this recipe:This recipe uses less milk and no thickener whatsoever! Very cheesy, too! You can either serve it from the pot, or top with buttered breadcrumbs and put in a 180 / Gas 4 oven to brown for half an hour, but we like ours fine without.
1/2 teaspoon salt
250g pasta - such as penne or shells
250ml full fat milk
425g grated Cheddar cheese
150g grated Parmesan cheese
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard (optional)
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Method Prep:15min › Cook:15min › Ready in:30min
Pour water and salt into a medium pot and bring to the boil over high heat. Once the water is boiling, stir in the pasta, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.