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Cheese and onion pasta
100g any pasta
15g butter
15g flour
150ml milk
1 medium onion or 2 small
50g cheese
seasoning
Preheat oven to 200 degrees or grill to medium.Boil some water in the kettle, then add it to a pan with the pasta in it. Cook this on a medium heat, whilst getting on with the below.Chop the onion in half and put one half in a sauce pan with the milk and put on a medium heat.Chop the other half of the onion.When the milk is lightly boiling (bubbling) remove from the heat and take out the onion with a spoon(keep this aside, because you will chop it later)Melt the butter in another saucepan.When melted add the flour and whisk together to form a roux (this is a brown pastewhere the flour has absorbed the butter).Add the milk and whisk continuously to stop the mixture forming any lumps, until the sauce has thickened.Add most of the cheese (leaving a bit left over to sprinkle on top) and whisk again until melted in.Take off the heat. Heat a tsp of oil in the saucepan that was used for the milk (just to save on washing up), and fry the other half of the onion until softened.Drain the pasta. Chop the onion that was used in the milk (it should have cooled down by now).Add the pasta and all the chopped onion to the cheese sauce and mix together. Put in a bowl big enough, and sprinkle with the remaining cheese.Put in the oven or under the grill until the cheese on top as melted.Take out and enjoy. 

Cheese and onion pasta

  • 100g any pasta
  • 15g butter
  • 15g flour
  • 150ml milk
  • 1 medium onion or 2 small
  • 50g cheese
  • seasoning

Preheat oven to 200 degrees or grill to medium.
Boil some water in the kettle, then add it to a pan with the pasta in it. Cook this on a medium heat, whilst getting on with the below.
Chop the onion in half and put one half in a sauce pan with the milk and put on a medium heat.
Chop the other half of the onion.
When the milk is lightly boiling (bubbling) remove from the heat and take out the onion with a spoon(keep this aside, because you will chop it later)
Melt the butter in another saucepan.
When melted add the flour and whisk together to form a roux (this is a brown paste
where the flour has absorbed the butter).
Add the milk and whisk continuously to stop the mixture forming any lumps, until the sauce has thickened.
Add most of the cheese (leaving a bit left over to sprinkle on top) and whisk again until melted in.
Take off the heat. 
Heat a tsp of oil in the saucepan that was used for the milk (just to save on washing up), and fry the other half of the onion until softened.
Drain the pasta.
Chop the onion that was used in the milk (it should have cooled down by now).
Add the pasta and all the chopped onion to the cheese sauce and mix together. 
Put in a bowl big enough, and sprinkle with the remaining cheese.
Put in the oven or under the grill until the cheese on top as melted.
Take out and enjoy.