Ingredients
Method
1.Preheat oven to moderate, 180°C/160°C fan-forced.
2.Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
3.Meanwhile, heat cream and stock in a saucepan until hot. Remove pan from heat, add fontina, gorgonzola and half the parmesan; stir until melted. Add mustard and herbs; season to taste with freshly ground black pepper. Add salt, if necessary. Combine cream mixture with drained pasta.
4.Pour cheesy pasta mixture into 2.5-litre (10-cup) ovenproof dish. Top with remaining parmesan. Bake, uncovered, 20 minutes or until browned.
This recipe is best made close to serving.
Note
