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I know, I know, my last mac ‘n’ cheese is also amazing. This doesn’t replace it, oh no. This is just another step further into luxury land. It’s one of those recipes that’s for either a really, really good day… or a really, really bad one! This is the daddy of all mac ‘n’ cheeses.
It’s basically carbs and cheese, so probably not for a diet day, but very much something that you have to try!
Like all good homemade recipes the quantities are very much as I discovered them, so you can modify the cheese or the quantities to your taste.
A handful of good quality big fat penne pasta per person plus throw in a bit more!
1 ball of mozzarella cheese
200g Gruyère cheese (ish)
A small glass of white wine
A good crunch of black pepper
Some Parmesan to serve
Boil your kettle and get your pasta cooking!
Grate your mozzarella and Gruyère. In another pan throw in all the cheese and the wine, making sure you’re carefully giving it a stir every once in a while.
It should take a similar amount of time to the pasta. It’ll go nice and stringy and will become a thick sauce as all that cheesey gooeyness melts. Oh yum.
Drain your pasta and make sure to keep back a few tablespoons of the pasta water. Pop the water into the cheese and give it a good crunch of pepper.
Pour your pasta into the cheese and give it a really good stir to make sure that the pasta is completely covered in the cheese sauce.
Serve into big bowls and top it off by grating some Parmesan on the top.
I felt the need to serve this with a side salad to make me feel at least a little healthy but that is, of course, very much optional!