INGREDIENTS FOR TWO PEOPLE:

  • 250 g Maccheroncini DeAngelis
  • 100 ml milk
  • 15 g butter
  • 60 g emmental
  • 60 g gorgonzola
  • 50 g parmesan cheese
  • 50 g taleggio
  • Ground pepper to taste
  • Salt to taste

PROCEDURE

Bring water to a boil in a pot. Meanwhile, take the taleggio and gorgonzola cheese and cut into small dice. When boiling is reached, salt the water and, once the boil has resumed, pour in the DeAngelis maccheroncini until “al dente”(not too cooked).

Meanwhile, gather the gorgonzola and taleggio cheese inside a saucepan. Then add milk, previously grated parmesan cheese, butter and emmental.

Turn the heat on low and melt the cheeses, stirring them to mix everything together. Continue until a nice smooth and thick cream is achieved. At this point add salt and a little pepper to the cream.

Drain the DeAngelis macaroncini and add it to the four-cheese sauce.

Plate and, to taste, add nutmeg or fresh pepper.

Et voila, lunch is served