Fusilli with Quattro Formaggi
Ingredients
50 g butter, plus extra for greasing
30 g plain flour
600 ml whole milk
A pinch of ground nutmeg
Sea salt and freshly ground black pepper
450 g Fusili (or similar pasta)
150 g Scamorza , cut into small cubes
1 teaspoon paprika
Method
Preheat the oven to 180°C and generously butter a medium baking dish. Melt the butter gently in a saucepan over a medium heat. Stir in the flour and cook for about a minute, just to take away the raw flour taste. Gradually whisk in the milk and keep stirring until the sauce thickens to a smooth, creamy consistency.
Add the Gorgonzola and Gruyere and continue whisking until both cheeses have melted into the sauce. Season with a pinch of nutmeg, salt, and freshly cracked black pepper. Take off the heat.
Add the cooked pasta to the cheese sauce and mix well so every piece is coated. Fold in the mozzarella, then spoon everything into the prepared baking dish. Sprinkle the Parmesan evenly over the top and finish with a dusting of paprika.
Bake for 30–40 minutes, until the dish is bubbling and the top is golden and lightly crisp. Serve straight away while it’s hot, melting, and at its absolute best.
Simple ingredients, great cheese, and a little oven magic – exactly how comfort food should be.