- 400g pasta spirals, shells or macaroni
- 50g butter
- 2 tbs plain flour
- 2 cups (500ml) milk
- 2 cups (250g) grated tasty cheese
- Chopped parsley (optional)
- Pinch of Nutmeg
- Cook the pasta in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.
- Melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat. I prefer to use a whisk to get the lumps out.
- Gradually add the milk, using a whisk to stir until smooth and get out the lumps. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, ad a pinch of nutmeg and the grated cheese and stir until melted and smooth.
- Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste.
- Serve immediately sprinkled with chopped parsley.
Eva is the Editor and Owner of The Multitasking Woman. She always has her fingers in many different pies but wouldn't have it any other way. Eva is a freelance writer, a social media manager, a Mum to her six-year-old son, one-year-old daughter, six chickens and Benny the dog and wife to Mr G. They all live happily in their little worker's cottage in Ipswich, Queensland, Australia.
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