Worldly Wednesday – Pasta with Three Cheese Sauce
Cheese Sauce. Particularly unhealthy and yet totally addictive.
Its something I love!! Pasta and Sauce is a great standby meal for me when Himself is at work and I have the girls rushing in from school and out to swimming etc. I love it because not only is it super fast, its super simple and can be tweaked with any and all kinds of veggies or proteins.
This week, since Himself had brought home several wheels of Double Brie (!!) I decided to make a triple-cheese-and-slightly-more-gourmet version than I normally would. Let me just say now….OMG. It was fabulous!! (If I do say so myself). Add some broccoli and chicken to this and you will be set for a great night in!!!
Pasta and Three Cheese Sauce
YOU WILL NEED
- Pasta of Choice – approx. 250g
- 50g Butter
- 1/2 cup Flour
- 1 cup Cream
- 1 cup Milk (approx.)
- 50g Mersey Valley (or similar vintage cheddar), Grated
- 50g Double Brie (chopped roughly)
- 100g Ricotta
- 1 Teaspoon Dried Thyme
- Good pinch Cayenne Pepper
- 1 shot glass full of Dry White Wine
- Small handful Chopped Parsley
- Breadcrumbs (for sprinkling)
THE HOW TO
Heat a saucepan over a medium heat and add your butter and flour;
Mix well to make a Roux and “cook out” that flour taste for a minute or two;
Slowly add your milk and cream, a little at a time and whisk thoroughly, making sure you whip out all the lumps;
Add your Cheeses, Thyme, Parley, Cayenne and Wine and whisk well, making sure its all incorporated. Turn your heat right down to low and keep whisking so it doesn’t catch and burn on the bottom of the pan;
Meanwhile, cook your Pasta according to the packet directions;
When the pasta is done, Serve out with a generous helping of sauce, top with a sprinkling of Breadcrumbs for an extra crunch and tuck right in!