500g dry pennette pasta (slightly thinner tubes than penne)
200g soft cheese
70g Gorgonzola cheese (chopped)
50g Parmesan cheese (freshly grated)
70g grated cheddar cheese (grated)
1 glass full fat milk (room temperature)
150g cooked ham (diced)
3tbls flat leaf parsley (roughly chopped)
Salt and pepper to taste
Cook the pasta in salted boiling water until al dente.
Drain the pasta and place back in the saucepan. Add in the butter and the cheeses excluding the Parmesan. Mix well and then add in the milk and stir on a low heat until you get a creamy texture. Add in the ham season with salt and pepper and stir in the parsley.
Place the pasta mixture into a large baking tray, sprinkle over the Parmesan cheese and bake in a pre-heated oven of 180º for 15 minutes until the top is golden and crispy. Scoop a serving on a plate and serve immediately.