Directions
- 1Cook the pasta for around 8 minutes or 2-3 minutes less than the packet directs until really al dente.
- 2Scoop out a load of the pasta water and then drain the pasta.
- 3Cool under the cold tap and then leave to one side in a colander to drain.
- 4Drizzle the oil onto the pasta and toss it to stop it sticking.
- 5Meanwhile, preheat the grill to high.
- 6Melt the butter together with the nduja in a large saucepan over a medium heat.
- 7Add the flour and mix until claggy.
- 8Whisk in the milk, a little at a time until smooth.
- 9Cook out the flour in the sauce for 10 minutes on a super low heat, whisking every couple of minutes so the sauce doesn't go lumpy.
- 10Chuck 100g of each cheese into the sauce and add plenty of salt and pepper.
- 11Mix well and cook for a few minutes, stirring occasionally, until the cheese has melted.
- 12Whisk in 250ml of the pasta water so that the sauce gets thinner and glossier.
- 13Add the pasta and mix well.
- 14Tip into a baking dish and scatter over the remaining cheese.
- 15Pop under the grill for 6-8 minutes or until the top is golden and bubbling.
- 16Serve immediately.
Ingredients
- 500 g pasta shells
- 1 tbsp olive oil
- 50 g butter
- 80 g nduja
- 50 g plain flour
- 500 ml whole milk
- 150 g gruyere cheese, grated
- 150 g cheddar, grated
- 150 g grated mozzarella
- Salt and pepper
Equipment
colanderlarge saucepanbaking dishgrill
Tips
- To prevent pasta from sticking, drizzle oil onto it and toss.
- Whisk the sauce frequently to prevent lumps.
- Add pasta water to the sauce for a thinner, glossier consistency.
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