Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
Dietary
Vegetarian
By Big ZuuFrom Saturday Kitchen
Ingredients
- 400g/14oz rigatoni
- 1 litre/1¾ pints full-fat milk
- 50g/1¾oz unsalted butter
- 50g/1¾oz plain flour
- 1 tsp yellow mustard
- 120g/4¼oz Red Leicester, grated
- 100g/3½oz cheddar, grated
- 100g/3½oz mozzarella, grated
- dash hot sauce
- pinch ground black pepper
- pinch ground white pepper
Method
Cook the pasta according to packet instructions.
Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat.
Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour.
Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers.
Mix the sauce into the pasta and serve.