PENNE AND CHEESE

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Prep time: 15 minutes

Cook time: 30 minutes

Serves: 2

Ingredients

250 g Barilla Penne Rigate

3 large slices of sourdough bread

2 tablespoons olive oil

Pinch of salt

1 teaspoon chilli flakes

1 cup of Ashgrove full cream milk

1 cup of Ashgrove cream

2 knobs Ashgrove Farmhouse butter

2 garlic cloves, finely sliced

70 g Ashgrove Jalapeno Infused Havarti cheese, chopped into small pieces

Extra butter for grilling

Method

Step 1

Heat oven to 180 degrees Celsius

Step 2

Bring a saucepan of salted water to the boil and cook the pasta for 6 minutes

Step 3

Roughly chop the bread and place in an ovenproof dish

Sprinkle with olive oil and salt and bake in the oven until toasted and crunchy

Step 4

Strain the pasta and return it to the saucepan

Add the milk, cream, butter, cheese and garlic

Cook gently for 10 to 15 minutes

Place the pasta and sauce on an ovenproof serving dish

Step 5

Put the toasted sourdough and chilli flakes in a food processor and blitz for a few seconds to break up the pieces into small chunks (not breadcrumbs)

Step 6

Sprinkle the bread chunks over the pasta and dot with extra knobs of butter

Place under the grill until golden brown