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Annabelle White -
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Check out Annabelle White's recipe for cheesy pasta.
*We added chopped herbs, a little diced bacon and a few mushrooms and sliced sundried tomatoes to the mix.
Ingredients
500g dried short pasta, such as macaroni or penne
3 tablespoons butter
3 tablespoons plain flour
875ml milk
250g Swiss cheese or cheddar (or other cheese), grated
sea salt
freshly ground black pepper
140g fresh breadcrumbs
2 tablespoons extra virgin olive oil
3 tablespoons freshly grated parmesan
grated zest of ý small lemon
handful parsley leaves, chopped
Method
Preheat the oven to 200 C. Cook the pasta in a large pan of boiling salted water until al dente.
Meanwhile, melt the butter in a medium saucepan. Add the flour, stir until smooth and cook, stirring, for 1-2 minutes. Remove the pan from the heat and gradually add the milk, using a whisk to mix it through. Return to the heat and cook, stirring, until thickened. Add the cheese, stirring to melt. Season with salt and pepper to taste.
Put the breadcrumbs, olive oil, parmesan and lemon zest into a bowl and mix to combine.
Drain the pasta as soon as it is cooked and toss with the cheese sauce in an ovenproof dish. Scatter over the breadcrumb mixture and bake for 15 minutes until golden. Sprinkle with the chopped parsley to serve.
To the cheese sauce I cooked off 1/3 red onion, chopped, 3-4 rashers bacon (chopped), and 2 cups sliced mushrooms. These were cooked slowly and added to the cheese sauce.
Add a little fresh basil to the breadcrumbs.
Serves 4-6.
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