Cheesy Pasta Bake
Served with simple green salad.
Ingredients for 2
- 150–200 g Pasta (Fusilli recommended but not essential)
- 25 g Butter
- 50 g Flour
- 100 ml Milk
- 200 g Cheddar Cheese
- 3 Rashers of bacon (optional)
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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Grate the cheese.
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Chop up the bacon into roughly 2cm x 2cm squares.
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Start cooking the pasta.
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Start melting the butter in another saucepan.
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Once melted, add flour and mix until the mixture forms a paste that does not stick to the sides. The quantity of flour required may vary.
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Now start adding the milk slowly, while mixing, as to avoid lumps.
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Heat on low heat while stirring until the sauce becomes thick. If unsure, taste the sauce, and if you cannot taste the flour, it is ready for the next step.
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Add 80% of the cheese and stir until melted in.
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Drain the pasta and add to baking dish.
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Add the sauce and mix in.
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If using bacon, fry it up and mix into the dish, making sure to include any fat that comes out of the bacon for extra flavour.
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Use the rest of the cheese to cover the top.
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Bake at gas mark 6 for about 30 minutes.
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.