Ross' Extra Cheesy Pasta

Updated at: Thu, 17 Aug 2023 07:36:37 GMT

Step 1

Drop 20g of butter into a saucepan and melt it on a medium heat.

Step 2

Slowly add flour to the butter and mix it together until you have a lump roughly the size of a table tennis ball.

Step 3

Turn the heat up high and begin to add the milk, a little bit at a time. Try to keep the lump in one piece at first, and keep it moving around the pot so nothing sticks. As the milk begins to boil, add the next little bit and keep stirring. Over time the lump will likely begin to disintegrate. To get a smooth sauce, I use a sauce whisk and try to break up the lumps. A sauce whisk is good as its shape allows you to stir and reach the bottom of the pot to ensure nothing is sticking.

Step 4

Once you've completely dissolved the flour and butter into the sauce and there are no lumps, take the pot off the heat and begin to add your grated cheese by the handful, slowly stirring it into the mixture. If it isn't melting in good time, you may want to put your pot on a low heat just to keep things working.

Step 5

Once you have melted all of the cheese into the sauce, your cheese sauce just needs a little salt and pepper to taste, and it's ready to go!

Step 6

Boil your pasta with plenty of salt in the pot. You want your pasta just slightly undercooked.

Step 7

While the pasta is still a little firmer than you want it, drain it off and then add your cheese sauce to it in the pot.

Step 8

Simmer for 5 minutes, allowing the sauce to mix with the pasta, then serve!

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Makes leftovers

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