Simply irresistible, especially with hot garlic bread to mop up the cheese sauce.


  • 500g/ 1 lb 3 oz dry pennette pasta (slightly thinner tubes than penne)

  • 200g/ 7½ oz soft cheese (like Philadelphia cheese)

  • 100g/ 3½ oz Gorgonzola cheese, chopped

  • 50g/ 2 oz Parmesan cheese, freshly grated

  • 70g/ 2½ oz grated cheddar cheese, grated

  • 1 glass full fat milk, at room temperature

  • 3tbsp flat leaf parsley, roughly chopped

  • Salt and pepper to taste


  • 1.

    Cook the pasta in salted boiling water until al dente. Drain the pasta and

  • 2.

    Place back in the saucepan.

  • 3.

    Add in the butter and the cheeses excluding the Parmesan. Mix well and

  • 4.

    Add in the milk and stir on a low heat until you get a creamy texture. Season with salt and pepper and stir in the parsley.

  • 5.

    Place half of the pasta mixture into a large baking tray, pour over the remaining pasta and sprinkle on the Parmesan cheese. Bake in a pre-heated oven at 180º for 15 minutes until the top is golden and crispy. Scoop on a serving on a plate and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 915kj
  • Fat Total 37g
  • Saturated Fat 21g
  • Protein 44g
  • Carbohydrate 99g
  • Sugar 6g
  • Sodium 928mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Lyn5Report
Step 3 says add butter, this is not listed in the ingredients