Four-Cheese Conchiglie Bake
Ingredients
- 350 g conchiglie pasta
- 500 ml whole milk
- 40 g plain flour
- 40 g butter
- 80 g mature cheddar
- 60 g red Leicester cheese
- 80 g cream cheese
- 40 g parmesan
Nutrition (per serving)
- Calories
- 733 kcal
- Protein
- 29.2 g
- Carbohydrate
- 76.9 g
- of which sugars
- 9.4 g
- Fat
- 34 g
- of which saturates
- 21 g
- Fibre
- 3.1 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the conchiglie for 2 minutes less than packet instructions, then drain.
- 2
Melt the butter in a saucepan and stir in the flour. Cook for 1 minute, then gradually whisk in the milk over a medium heat to form a smooth, thick sauce.
- 3
Remove from the heat and stir in the cheddar, red Leicester and cream cheese until melted. Season lightly.
- 4
Toss the pasta in the cheese sauce and tip into a greased ovenproof dish.
- 5
Mix the parmesan with a little extra red Leicester and scatter over the top. Bake for 20–25 minutes until deeply golden.
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