Cheesy Linguini Bake

This is what happens when you plan on making Mac & Cheese and just as you start cooking you see there IS no Macaroni!!! The only thing I had was Linguini, so that would have to do. The result was actually really delish and a bit different. But something I’ll definitely do again. Comforting, simple food for a cool night.

Serves 6

750g Linguini, Cooked
5 tbsn Butter
5tbsn Flour
+- 600ml milk
2tbsn White onion soup powder mixed with 1/2 cup milk
1tbsn Mustard
Pinch of Nutmeg
1 cup Grated Cheddar
1 cup Grated Pecorino
1 cup cubed Feta Cheese
Salt & Pepper to taste
1 cup Grated Mozzarella

In a pot, melt the butter and add the flour. Stir to form a roux. Slowly whisk in the milk and add the soup powder mix. Allow to come to a boil and turn down the heat to simmer gently. Keep stirring the sauce and once it thickens add the mustard and nutmeg. Turn off the heat and add the Cheddar, pecorino and feta. Stir until the cheese has melted. Check and adjust the seasoning. Combine with the cooked Linguini and transfer to a suitable oven dish. Top with the grated Mozzarella and bake for 20 minutes until golden and crispy ontop.