After whipping out the chao siu bao’s from the freezer and steaming them for a starter, we set about making a pasta bake for Sunday night supper.
This is a bit of a staple at our flat, and is the perfect supper to enjoy on your lap while you cosy down to a double bill of silent witness on a Sunday night.
What you need:
- 400g of pasta (we chose bows but penne or shells would also work well)
- 2 leeks
- a pack of lardons or 5 rashers of bacon chopped up
- 1 garlic glove
- 1 onion
- pack of button mushrooms
- 500 ml of milk
- 2 dessertspoons of flour
- 30g butter
- 100g cheddar
Turn your oven onto 180 and let her heat up. Par boil your pasta for about 9 mins (3 minutes less than the recommended time.) In the meantime, sweat your onions, lardons, leeks, mushrooms and garlic in some olive oil until the house smells heavenly and everything is soft.
Make a white sauce by melting your butter, adding flour so you have a roux, and cooking it off for a minute. Add your milk slowly and combine until you have a silky smooth white sauce. Let it thicken up a bit on a low heat.
Bung in about two thirds of the cheddar and then combine the pasta, sauce and leek mix together in a baking tray. Season with plenty of pepper (go easy on the salt because of the cheese factor) and top with cheddar. Whack it in the oven for 30 mins. Numma.