Cheesy Pasta Bake

Preheat the oven to 190C/Gas 5.

In a medium saucepan cook the pasta according to pack instructions, drain in a colander, rinse with cold water and set aside.

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.

Gradually stir in the milk, approximately 100ml at a time, stirring out any lumps from the mixture.

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)

Remove the sauce from heat and stir in 250g of the cheese, mixing well until the cheese has melted.

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.

Sprinkle the mixture first with breadcrumbs, then with the remaining cheese, finally adding a dash of dried chives (optional).

Bake for approximately 30 minutes until the cheese is browned and bubbling. Allow to cool for at least 5 minutes before serving.