There's nothing better than a bowl of pasta with a nice cheesy sauce, many of you will be familiar with macaroni cheese, but I like to make this a bit richer with the addition of mascarpone, gorgonzola dolce and parmesan and if you really want to push the boat out add a drizzle of truffle oil at the end.

50g butter
50g plain flour
200ml milk
Salt and pepper to taste
Tablespoon of dijon mustard
250g penne - cooked
100g cheddar or strong cheese, grated
50g parmesan -  grated
50g mascarpone 
50g gorgonzola dolce
2 cloves garlic finely sliced
1 shallot finely chopped
Oil for frying

Pre-heat the oven to 180c (fan), 190c (normal)
If cooking on the BBQ set it up for indirect cooking at 180c, throw in some oak chips about 15 minutes before its ready to go on, wait for the thick white smoke to die down
If cooking on the BBQ ensure your baking dish is suitable for use, if not use a good cast iron pan
Next make the roux sauce, in a sauce pan melt the butter and then add the flour stirring all the time
Cook the flour out for at least 5 minutes on a low heat
Take the pan off the heat and add the milk gradually, still stirring, and then put back on the heat stirring until it thickens
Add the Dijon and the cheeses, stir to incorporate
The sauce will thicken considerably after adding the cheeses, if it is too thick then add some more milk to loosen it slightly
Finally add the garlic and shallots, mix through and taste before seasoning with the salt and pepper
Put the penne into a baking dish or cast iron pan and then add the sauce, mix thoroughly and then place in an oven or BBQ for 25 mins