Ingredients 110g strong cheddar cheese, grated
500ml whole milk
40g all purpose flour
A pinch of salt and pepper
340g Fusilli pasta
100g bacon lardons
1tbsp dried Italian herbs
1 medium onion, diced
Lightly butter an oven proof dish.
Put the pasta in unsalted, boiling water and cook for 10 minutes.
Melt the butter over a low heat.
Add the flour to the melted butter to form a thick paste.
Slowly pour in the milk, whisking as you go to ensure you get a lovely smooth sauce. Bring to the boil and then cook over a low heat for 3 minutes until thickened.
Keep stirring to avoid lumps
Take off the heat and add 85g grated cheese, the italian herbs and a pinch of salt and pepper.
Fry the onion and lardons until soft and lightly browned.
Add the onions and lardons to the cheese sauce.
Drain the pasta and add it to the cheese sauce, mix and then pour into the oven proof dish.
Cover with the remaining grated cheddar cheese and place in the oven on 160 centigrade for 30-40 minutes, until golden and crisp.
Sprinkle a little extra pepper on top for a little extra flavour