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!
PASTA & CHEESE BAKE
Ingredients:
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
Method:
- 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
Leave a comment
Comments feed for this article