Came across this recipe-
Chease sauce
1 pint of skimmed or semi-skimmed milk (600ml)
2 level tbsp of corn flour
3oz extra mature cheddar chease grated
freshly ground black pepper
12oz of macaroni/pasta bows/twirls ect ect (350g)
1-Mix the cornflour with a little milk/water in a jug. Gradually add the remainder stiring constantly.
2-Pour into saucepan and heat stiring constantly untill the sauce just reaches the boil and has thickend.
3- Bring pan of hot water to the boil and the pasta.
4- remove chease sauce from heat add black pepper to taste(l like a little bit of mustard added at this point)
5-add sauce to drained pasta stir
6- pop into an oven proof dish, and pop into a warm oven to crisp up the top and dig in.
Per 75g serving-
Energy 463 kcal
Protrin 21g
Fat 9.1g
Carbohydrate 79g
Fibre 2.6g
