Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
25gpanko breadcrumbs
50gbutter
plus 10g melted
300gspiral pasta
or other short, 10g salt per 1Ltr of water
1onion
finely chopped
2 tspDijon mustard
or Paprika
2 Tbspplain flour
250mlmilk
150gmature cheddar grated
100gparmesan
or mozzarella, grated
Optional
pulled pork
pancetta, bacon or cooked beef mince
125mlPale Ale after the milk
Instructions
Step 1
1. Heat oven to 200C/fan 180C/gas 6.
Step 2
2. Spread the chunks of bread/breadcrumbs over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
Step 3
3. Boil the pasta for 2 mins less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan.
Step 4
4. Add the Shallot/spring onions and mustard/paprika, cook for 1 min, then stir in the flour. Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened.
Step 5
5. Take off the heat, then stir in all the cheddar.
Step 6
6. Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or 4 individual dishes.
Step 7
7. Scatter over the bread and Parmesan/Mozzarella, then bake for 20 mins until crisp and golden.
Step 8
Can be frozen before baking – defrost thoroughly before cooking.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
