Ingredients

• 25g/1oz butter
• 25g/1oz plain flour
• 500ml/17½fl oz milk
• 100g/3½oz cheddar cheese
• grated
• 50g/2oz parmesan cheese
• or similar vegetarian hard cheese
• grated
• 400g/14¼oz whole wheat macaroni pasta
• cooked according to packet instructions

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Melt the butter in a saucepan over a medium heat. Once the butter is melted
• add the flour and cook for about three minutes
• or stirring continuously. Gradually add the milk
• a little at a time
• to the flour and butter mixture
• stirring with a wooden spoon until any lumps have melted and the sauce is glossy before adding more milk. Once all the milk has been incorporated
• reduce the heat to low and simmer for about three minutes. Stir in the cheddar and half the parmesan until it's melted.
• Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Alternatively
• line the holes of a muffin tin with six silicone cupcake wrappers and divide the mixture evenly between them. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes
• or until golden-brown. Serve hot or cold.