Recipe: Four Cheese & Asparagus Macaroni



1 bunch fresh asparagus (approximately 12 stalks), blanched, cut into 5cm pieces
500g dried pasta (I used penne)
500ml milk
2 x bay leaves
50g butter
1/4 cup flour
2 tablespoons thinly slice sage leaves, plus 12 extra
250g sour cream
150g blue cheese
100g ricotta cheese
100g mozzarella, grated (use an aged mozzarella, rather than fresh)
50g parmesan, finely grated

  1. Cook pasta in salted water until al dente (approximately 10 minutes, brand dependent)
  2. Heat milk and bay leaves until hot
  3. Melt butter in saucepan, add flour and cook 1 minute
  4. Whisk in hot milk and sage and keep whisking until thickened
  5. Whisk in sour cream, blue cheese, ricotta and mozarella
  6. Simmer until cheeses have melted
  7. Season to taste with salt and pepper
  8. Mix cheese sauce with asparagus and pasta
  9. Pour into baking dish and top with parmesan cheese and remaining sage leaves
  10. Cook in 200°C oven until golden (about 30 minutes)



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s