Every region in Italy has a shape of pasta that defines it. Here we have the 'paccheri', which is a shape that all the sauce gets into, for my take on macaroni cheese.
200g dried paccheri pasta
50g gorgonzola, packaging removed
50g scamorza, smoked mozzarella, hard outer skin removed
Splash of full fat milk
Dash of extra virgin olive oil
1tsp sweet paprika
2tbsp chopped chives
1) Bring a large pan of salted water to the boil. When the water is bubbling rapidly, salt well and drop the pasta in to cook. Cook the pasta for one minute less than the packet says.
2) While the pasta is cooking, prepare the cheese by removing any packaging or rind then roughly chunking up in to pieces. Add the gorgonzola, Scamorza and Taleggio to a cold saucepan with a dash of olive oil, then add the milk, oil, half the chives and the paprika.
3) Put the pan over a medium to low heat. As the cheese melts, stir to bring everything together. Don’t boil the cheese, a few bubbles is fine, but all you’re looking to do is to make sure the cheeses are fully melted and the milk and oil incorporated. Season with a little pepper then turn off the heat.
4) When the pasta is cooked, scoop it straight from the its cooking pot with a slotted spoon in to the sauce ensuring some of the cooking liquid comes along with it.
5) Fold the pasta through the sauce then divide between two plates and finish with the remaining chives.