Wheely good pasta and cheese

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Ingredients

  • 225g rotelle pasta
  • 30g butter, plus extra for ramekins
  • 2 tbsps plain flour
  • 480ml milk
  • 175g Gruyere cheese, grated
  • 1/4 cup breadcrumbs
  • 1 tbsp coarsely ground black pepper
  • 2 tbsps grated Parmesan cheese
  • Special equipment: 4 (240ml) ramekins

Use imperial measurements

Method

How to make Wheely good pasta and cheese

1) Preheat oven to 180C/Gas 4.

2) In a large pot of salted boiling water, cook the pasta until almost al dente, then drain and set aside. Butter four ramekins. In a saucepan over medium heat, melt the butter and then add flour, stirring to combine. Cook until mixture begins to bubble, 2-3 minutes. Slowly whisk in milk and bring to a boil. Lower heat and stir until sauce thickens, about 2-3 minutes more. Remove from heat and add cheese. Stir until cheese melts completely. Season with salt, to taste, depending on saltiness of the cheese. Stir in cooked pasta, then pour into the ramekins.

3) In a small bowl, combine breadcrumbs, pepper and Parmesan. Sprinkle each ramekin lightly with the breadcrumb mixture and bake for 20 minutes or until bubbly and golden on top.

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