INGREDIENTS
FOR 2 PEOPLE
908 g Elbows No. 160
200 g Asiago cheese
200 g Fontina cheese
200 g Parmigiano Reggiano
2 L milk
15 g Worcestershire sauce
15 g black pepper
15 g thyme
15 g cayenne pepper
15 g mustard
Nutmeg, to taste
200 g all-purpose flour
200 g butter
250 g breadcrumbs
DIRECTIONS
After grating Asiago and Fontina cheese, melt the butter in a sauté pan over low heat until melted. Add the flour and stir with a whisk for about 3 minutes to form a roux. Add thyme, cayenne pepper, black pepper, one litre of cold milk and stir. Pour in the remaining milk, grated nutmeg, Worcestershire sauce and stir again. Add salt and continue stirring over low heat until you have a creamy, thick mixture.
Turn off the heat and add a good portion of grated cheese and mustard, stirring to mix the ingredients well.
Cook the Elbows in a pot of boiling salted water. Cook for half of cooking time, drain them and spread them out in an oven dish, adding the cream cheese and mixing well.
Sprinkle the surface with grated Parmesan cheese and breadcrumbs, after adding a little oil and stirring.
Cook in the oven at 425° F for 20 minutes. Serve, after cooling down for 10 minutes. Ready to enjoy!