375g (13oz) dried pasta, such as conchiglie shells, fusilli or macaroni
300ml (1/2 pint) single cream
125ml (4fl oz) vegetable or chicken stock
1 tsp Dijon Mustard
200g Darú cheese, grated
150g (5oz) Cheddar cheese, grated
50g (2 oz) Gleann Óir cheese, grated
Preheat the oven to 180ºC (350ºF), Gas mark 4· Cook the pasta according to the instructions on the packet. Drain.
Meanwhile, place the cream and stock in another saucepan and bring to the boil.
Take off the heat and add the mustard, the Darú and Cheddar cheese and half the Gleann Óir.
Stir to melt all the cheese. Season with some pepper (it may not needsalt). Pour into drained pasta and then stir the mix
Pour onto a 10 in square or rectangular ovenproof gratin dish and sprinkle with the remaining Gleann Óir cheese.
When you are ready to eat place the dish in the oven for 15 – 20 minutes or until brown on top and bubbling at the sides.
To Serve: Perfect on it's own or served with salad.