A pasta for all the cheese leftover from your festive cheeseboard. Measurements aren’t exact and go with whatever cheese you have leftover….if there is any! It’s good to use a soft cream cheese such as Philadelphia or a soft goats cheese but after that a mix of all others work! This would also work really well with some turkey shredded through it too….
RECIPE
Serves 4 (easily adjusted)
Difficulty Level: Rookie
Ingredients:
- 240g Pasta
- 150g Philadelphia
- 200g mix of grated cheeses (I used Brie, Parmesan, cheddar, gruyere, Stilton and Wensleydale)
- Salt and pepper
- Cranberry sauce
Method:
- Cook pasta in boiling water according to packet instructions.
- Drain the pasta, keeping about 100ml of the cooking water.
- Add all the cheeses to the pan, a grind of salt and a good grinding of pepper and stir until melted and combined.
- Serve in bowls topped with a tablespoon of cranberry sauce.
