Pale ale cheesy pasta bake

If macaroni cheese and Welsh rarebit had a baby, this gorgeously cheesy dish would be it. Feel free to substitute leeks for the onions to amp up its Welsh roots.

TIP: This can be made in advance - reheat until piping hot in a 180C oven instead of under the grill.

Ingredients

2 tsp	Olive oil
250 g	Dried mini penne rigate, or other small pasta (Main)
5 Tbsp	Butter
1 large	Onion, peeled and finely chopped
4 Tbsp	Plain flour
2 tsp	Dijon mustard
500 ml	Beer, pale ale works well (Main)
200 g	Tasty cheese, grated (Main)
½ cup	Breadcrumbs (Main)

Directions

1. Cook the pasta in boiling salted water according to packet directions until just al dente (about 6-8 minutes). Drain well and tip into a bowl. Stir through 1 ½ tsp of the olive oil and set aside.
2. Set a heavy pot over medium heat. Add the remaining oil, 4 Tbsp of the butter and the onion. Cook, stirring often, until soft (7-10 minutes).
3. Add the flour and cook for another three minutes, stirring constantly, until it smells nutty. Keep stirring and slowly pour in the beer to form a smooth sauce (doing this slowly will reduce the likelihood of lumps).
4. Stir in the mustard and the cheese - the sauce should thicken up and smell amazing.
5. Stir in the cooked pasta and season well with salt and pepper.
6. Tip into a greased dish (or small ramekins) and sprinkle with breadcrumbs. Dot with butter.
7. Heat the grill to medium-high and set the pasta bake underneath. Grill until the breadcrumbs are golden and the sauce is bubbling.
8. Serve immediately - warn diners that the sauce will be very hot!

See more of Lucy's cooking with beer recipes

• Saison scones with black pepper and orange
• Pale ale cheesy pasta bake