- STEP 1
Preheat the oven to 190C/Gas 5.
- STEP 2
In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside.
- STEP 3
Melt the butter over a low heat in the large saucepan. Once the butter it melted, add the flour and stir with the wooden spoon to form a sort of paste. Cook for another 1-2 minutes.
- STEP 4
Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture.
- STEP 5
Continue stirring until the sauce thickens, then add the next bit of milk. When the sauce is ready, in around 10-15 minutes, it will be fairly thick, smooth and steaming. Don't allow it to boil (Hint! You may want to gradually increase the heat from low to medium-low as you add more milk)
- STEP 6
Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted.
- STEP 7
Transfer the pasta into the ovenproof dish, pour the cheese sauce over it and stir the mixture around, making sure that all of the pasta is covered in sauce.
- STEP 8
Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional).
- STEP 9
Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.