Penne with Cheese and Mustard
Serves N/A
Prep Time 10 mins
Cooking 15 mins
Level low
Ingredients
- 450g Penne
- 60g Flour
- 60g margerine
- 800g Milk
- 80g Emental cheese
- 100g grated Hanini Ġibniet nixfin, matured
- 2tsp Mayor Mustard
Fill a large pot with plenty of water and put it on fire. When the water opens to the boil add some salt. Boil the pasta. When the pasta has become layered and passed through the cold water, so that the pasta cools well and thus no longer is made. Leave the pasta in the sieve to kill well. Put the margarine in a saucepan and put on fire. When the margarine melts slightly, a little start adding the flour. You need to stir all the time you and add flour. Put the milk in another saucepan and it's on fire. Allow it on fire until the milk opens to boil. Remove from the heat. Turn on oven 180± 0C, Gas number 4. Little by little start adding milk to the flour and margarine mixture. It is important to always add a little by little because otherwise the mixture will all come balls. The mixture must be smooth and creamy-like. When you see that the mixture is finished put it in a large bowl. Add the cheese, pepper, salt and mustard. Mix well. Add the pasta and carefully mix everything together. A road pays a lot of attention so that the pasta does not crumble. It is therefore important that pasta is not very boiled; because otherwise when you mix pasta with cream and cheese everything comes one thing. Take a good dish for an oven. If possible use an earthen dish or a type of cobblestone that is suitable for an oven. Place the pasta in this dish. On the surface sprinkle the grated cheese. Preheat in the oven for about 20 minutes or until you see the surface rotting. You need to remember that this is not a macaroni in the oven; therefore pasta does not want to become one thing. Serve hot.
Recipe by Anton B.Dougall
