• 1 package (200g) heavy cream (or whipping cream)
• 3 cups (300g) grated 4-cheese blend
• 1 package (200g) cream cheese
• 1 teaspoon (4g) saffron (Krokos Kozanis)
• 1 ½ teaspoons salt
• 1 pinch pepper
For the topping
• 1 cup (70g) breadcrumbs
• 1 cup (100g) Parmesan cheese
METHOD
For the pasta:
1. Put plenty of water in a saucepan and add 1 teaspoon of salt and the stock cubes. Stir and boil the pasta for 8 minutes or until tender. Drain them well and set aside.
2. In the same saucepan used to boil the pasta, melt the butter over medium heat. Add the flour and whisk for 1 minute. Slowly pour in the milk, kefir, and heavy cream. Stir until the mixture starts to warm up. Add the 4 grated cheeses and the cream cheese.
3. Add the saffron, the remaining salt, and the pepper. Stir until the cheeses have melted. Return the pasta to the saucepan and mix it with the cheese sauce. Transfer everything to a baking dish, approximately 24x36cm.
For the topping:
1. In a bowl, combine the breadcrumbs and Parmesan cheese and mix.
2. Sprinkle this mixture over the pasta with the cheeses.
3. Bake in a preheated oven at 180°C (350°F) for 30 minutes, or until the surface is golden brown. Serve while hot.
