Ingredients
25g/1oz butter
25g/1oz plain flour
500ml/17½fl oz milk
100g/3½oz cheddar cheese, grated
150g/5¼oz parmesan cheese, or similar vegetarian hard cheese, grated
400g/14¼oz cooked and drained macaroni pasta
Method
1. Preheat the oven to 200C/390F/Gas 6.
2. Melt the butter in a saucepan over a medium heat. Once the butter is melted, add the flour and cook for about three minutes, or stirring continuously.
3. Gradually add the milk, a ladle at a time, to the flour and butter mixture, stirring in the milk with a wooden spoon. If any lumps appear, whisk to remove them. Once all the milk has been incorporated, reduce the heat to low and simmer for about three minutes.
4. Add the cheddar and 50g/2oz of the parmesan, stirring continuously to incorporate.
5. Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown. Serve hot.
