Extra Cheesy Penne Pasta Side Dish with Cheddar and Red Leicester | Perfect for sharing

Ingredients

Instructions

1. a) Bring a large saucepan of water to a boil with 1/2 tsp salt for the pasta. Fill and boil your kettle. 
   b) Grate the Red Leicester and Cheddar.
   c) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
   d) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
2. a) Meanwhile, preheat your grill to high.
   b) Melt the butter (see pantry for amount) in a saucepan on medium-high heat. Once hot, stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
   c) Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the vegetable stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat. 
   d) Add the grated cheese and stir until melted. Taste and season with salt and pepper if needed.
3. a) Add the pasta to the sauce and stir to combine. Add a splash of water to loosen if needed, then pour into an ovenproof dish. 
   b) Pop under your grill until the top is golden brown, 3-5 mins. Add to a serving dish and tuck in!
   Enjoy!