Saturday, 23 August 2014


500 grams pasta
6 cups milk
6 heaped dessertspoons cornflour
extra milk
salt to taste
500 gram block kraft cheddar cheese, grated
2 cups grated tasty cheese
6 rashers short cut bacon,  chopped (for top)
1 1/2 cups grated tasty cheese (for top)

preheat oven to 180 c

boil pasta in a large pot of salted water till al dente. drain.

in a medium saucepan, on medium temperature, heat the 6 cups of milk.

mix the cornflour with enough of the extra milk until you have a smooth pourable paste.

stir cornflour mix into heating milk.

bring to boil stirring.

lower temperature  and add cheeses stirring till melted.

add salt to taste.

tip pasta into a medium sized baking dish and stir cheese sauce through.

sprinkle with tasty cheese and chopped bacon.

cook till nicely brown on top, about 20 minutes.

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