Ingredients

• 500 g. MISKO Coral
• 400 ml heavy cream
• 400 ml evaporated milk
• 3 tbsp all-purpose flour
• 400 g semi-hard cheese, grated
• 400 g mozzarella, grated
• 200 g cheddar, grated
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 3 tbsp butter
• Salt & Pepper to taste
• 2 tbsp parsley, chopped

Directions

1. Fill a large pot with 5 liters of water and place it on high heat. Once the water starts to boil, add 35 g. of salt and pour in the MISKO Coral and boil for 4 minutes.
2. In a small bowl, add the salt, pepper, garlic powder, and paprika. Mix well.
3. In a deep frying pan, over medium to high heat, add the butter and sauté half of the spices for 2-3 minutes. Then add the flour and fry for about 5 minutes.
4. Add the evaporated milk to the pan and stir vigorously so that it does not clump. Then, once the evaporated milk is incorporated, add the heavy cream, stirring vigorously.
5. Then gradually add half of the grated cheese to the mixture. Once the required amount is incorporated, add the boiled pasta and mix very well.
6. Pour half of the pasta into an ovenproof baking dish and top with half of the grated cheese that we set aside. Add the remaining pasta on top and finally the remaining grated cheese.
7. Bake in a preheated oven, at 180°C, for 25-30 minutes.
8. Remove from the oven, sprinkle with chopped parsley and serve.