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Fresh ingredients: several different cheeses (three or four from: cheddar, double gloucester, red leicester, mascarpone, mozzarella, parmesan, edam, blue), cream/milk, butter, optional; fresh basil/parsley
Stored ingredients: basil/parsley/nutmeg, garlic, pesto, pasta (eg penne, maccheroni)
Italians would normally do this kind of dish with four cheeses, but it doesn't really matter; we've just used mild cheddar, double gloucester, and grated parmesan.
While the pasta is cooking, cut the cheese into little cubes and chop some fresh basil if you've got it; rescue the pasta when it's really al dente.
Put the pasta back into the pan and stir in in order; butter, cream, pesto, garlic, cheese and basil.
You can vary the cheeses (any kind, e.g. mozzarella, mascarpone, edam, blue), the herbs (e.g. nutmeg, parsley) and instead of the butter and cream you can use olive oil and milk.
You can make other variations by adding chopped olives or pseudobacon or anything else that comes to hand.
Penne (quills), maccheroni (tubes) or similar.
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