Here quick 30-minute recipe for a very basic pasta & cheese bake you might like to serve yourself for lunch or dinner if you want great taste and flavour. The ingredients are what I had on hand but feel free to improvise with additional veggies of your choice. It could well go on to become a staple dish for those days when you need something more comforting than those out-of-the-box meals. This goes for all my friends studying abroad who’ve got exams but no time for cooking. Good luck chaps!



2 tbs all purpose flour

2 tbs unsalted butter

1 cup full cream milk

1/8 tsp table salt

1/8 tsp black pepper

1/2 cup conchiglie pasta

1/4 cup cheddar cheese

1/4 cup cornflakes

3 tbs sweet corn

1 tsp herbes de provence


  • Melt butter in a small saucepan and add flour. Cook over low heat for 5 minutes.

  • Add milk slowly to this mixture. Stir vigorously to prevent lumps from formimg.

  • Cook until mixture thickens slightly. Season with salt and pepper and set aside.

  • In a larger saucepan, cook pasta in boiling water for until al dente. Drain well.

  • Add 1 tsp olive oil to the cooked pasta to keep it from sticking. Add sweet corn and half of the cheese.

  • Toss well and place in a small baking dish lined with foil. Pour the white sauce all over.

  • Sprinkle with crushed cornflakes and remaining cheese till completely covered. Top with dried herbs.

  • Bake at 350 oF for 20 minutes until top is golden brown and crisp. Cut into portions. Makes 2 servings.

Pasta & Cheese Bake