INGREDIENTS
90g penne pasta
30g stilton cheese
20g pecorino cheese
A dash of milk
2 tsp chives
Pinch of paprika
A knob of butter
1 tsp English mustard
Recipe continues
METHOD
Cook the pasta in salted boiling water until al dente and drain.
Leaving a small handful of each for later, melt the cheeses with the butter, a dash of milk and a little paprika in a saucepan (this should take about 2 to 3 minutes). Stir in the English mustard.
Next stir in the drained pasta, remaining cheeses and chives and serve.