One Pot Oven baked Cheese Pasta

This is a good way to get rid of different kinds of cheeses and it is just assembled and the oven does the work.

This is not the classic American Mac 'n Cheese. No roux to cook. Nothing to do on the stove top. Just raid your fridge for all kinds of cheeses that are lurking around half eaten.

A bit of greenery makes every dish look better. I found some and added that to the dish. 

The al bronzo pasta with its rough surface has a longer cooking time, but is higher quality. Take cheeper pasta and you will eat a little earlier. But if quality counts, take your time.

 

Recipe for 2:

250 g short pasta al bronzo

250 ml beef stock homemade

500 ml whole milk

1 tbsp butter for the dish

Nutmeg, smoked salt, pepper, piment d'Espelette

100 g American cheese slices

50 g grated Irish cheddar

30 g goat cream cheese

30 g grated strong mountain cheese

1 spring onion

2 tbsp chopped parsley

Take a square oven proof baking dish and butter it.

I placed the American cheese as a block in the middle and let the pasta fall around it. Now in with all other cheeses, except the mountain cheese. That gets grated on top when the dish comes out of the oven.

Mix broth and milk and pour it over everything in stick it in the oven at 200 C for 30 min. Then take a spoon anf stir it around to check if still liquid is there. Give it 10 more min, then let it rest with the oven shut down.

This is the time to grate on the intense cheese.