• 15 g butter
  • 15 g flour
  • 150 ml milk
  • 30 g gruyere cheese, grated
  • 20 g parmesan cheese, grated
  • 3 tbsp mascarpone
  • 50 g Annabel Karmel's Mini Pasta Shells


  1. Cook the pasta according to the instructions on the packet.
  2. Melt the butter, stir in the flour and cook for 1 minute.
  3. Gradually add the milk, stirring over a low heat for 5 to 6 minutes.
  4. Take off the heat, stir in the gruyere and parmesan until melted, then stir in the mascarpone.
  5. Drain the pasta and toss with the sauce.
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