This recipe introduces you to Lorna Cooper’s legendary cheese sauce. Some people are wary of a white or cheese sauce as it takes time, but it’s worth it as you can make a large vat of the white sauce and keep it in individual portions in freezer bags. Trust me, once you’ve made this you won’t ever go back to pricey jar or packet sauces.
Serves 4 plus 4 leftover portions
- 300g pasta
- 400g frozen veg
- 1 litre white base sauce (Recipe here. Double the quantities for this dish)
- 200g cheese, grated
- Bring a large saucepan of water to the boil and cook the pasta according to the packet instructions. Cook the veg in the same pan, a few minutes before the pasta is done.
- Make your white base sauce or, if you’re like me and keep reserves of it ready for any occasion, retrieve some from the freezer and heat it gently to defrost.
- When the white sauce is ready stir in half the cheese and let it melt.
- Once the pasta and veg are ready, take out 1 ladle of the cooking water and add it to the cheese sauce, stirring through.
- Drain the pasta and veg and put into a large dish.
- Pour over the cheese sauce and mix well.
- Top with remaining cheese and put under the grill to melt for 5–10 minutes.
Add some cooked gammon or chicken for an extra flavour boost.