Ingredients

• for 2-3 tubular pasta
• 2 oz butter
• 2 oz plain flour
• ¾ pint warm milk
• 4 oz cheddar cheese
• some button mushrooms, sliced, almost cooked
• ½ leek, finely sliced
• ½ mild red onion, finely chopped (alternative to leek)
• some Parmesan, grated

Method

1. Cook tubular pasta (for 2-3) in a pan of boiling water until soft.
2. Make a roux with 2oz butter and 2oz plain flour, then add warm milk (¾ pint) and make a béchamel sauce.
3. Remove from heat after cooking and add 4oz cheddar cheese. Stir until melted.
4. Drain pasta in a colander and shake to remove water. Put some in a bowl/dish.
5. Add some sliced, almost cooked button mushrooms, and ½ finely sliced leek (or ½ finely chopped mild red onion).
6. Pour some cheese sauce over the mix until very soft but not runny.
7. Place in an ovenproof shallow dish and sprinkle with grated Parmesan. Cook in the oven for 20-30 minutes.

Notes