- parmesan cheese: 100 g
- grated cheddar cheese: 200 g
- grated emmentaler cheese: 200 g
- cream: 200 ml
- butter: 60 g
- flour: 40 g
- milk: 400 ml
- spelt wheat pasta: 500 g
- pepper: 0.5 tsp
- salt: 0.5 tsp
- nutmeg : 0.5 tsp
- chili: 0.5 tsp
- paprika powder: 0.5 tsp
Firstly, we are going to prepare a classic roux in a pot. In order to do so heat some butter, then periodically stir in flour in order to form an even batter. As soon as the mass starts to thicken add milk and cream and keep on repeating this step until all ingredients have been used up.
Bring the roux to a boil, season with the spices and let simmer for another ten minutes.
In the meantime, cook the spelt wheat pasta, drain it and put it into a casserole dish.
Mix together the still warm roux with the cheese. Set some cheese aside for garnishing later.
Pour the sauce over the pasta and mix everything nicely together.
Garnish the mass with the previously set aside cheese and bake for 35 minutes in a pre-heated oven at 180 degrees Celsius.