Cheese and tomato Pasta Bake

Pasta - 250g
mild or mature cheddar cheese - 200g
unsalted butter - 40g
Plain white flour - 40g
Semi-skimmed Milk - 400ml
2 -3 ripe tomatoes Sliced

Remember to turn your oven at the same time as you start cooking the pasta and sauce.

You can add more or less milk depending on how thick you prefer the sauce to be

You can add panchetta or bacon lardons if you like just fry them off then add them to the sauce.

- Weigh out ingredients
- Put dry pasta in a pan and cook as directed
- Melt butter in a sauce pan, when fully melted beat in the flour viggerosley with a balloon whisk.
Gradually add milk to the mixture whisking continuasley and letting the sace thiken each time untill you have used all the milk. (
- Add grated cheese to sauce and stir until fully combined.
Put the cooked pasta in a 1 - 2 litre cassarol dish and pour the sauce over it.
- Slice the tomatoes and place on the top of the pasta and sauce
- Sprinkle a little cheese over the tomato and place in a preheated oven at Gas 6/200c/400f

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user KIERANMOWEN.