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Fiery Cheesy Pasta Bake


Serves: 8
85g pasta wheels (rotelle)
60g butter, divided
4 tablespoons plain flour
700ml full fat milk
1 teaspoon dried mustard powder
3/4 teaspoon salt
1/2 teaspoon ground white pepper
3 teaspoons hot pepper sauce
130g grated Cheddar cheese
170g grated mature Cheddar cheese
40g grated Parmesan cheese
35g dry breadcrumbs
4 – 5 Barbismoked™ Mustard and Cumin with Mint – SmokedGarlic™
1 pinch crushed chillies
2 teaspoons chilli powder


  • Preheat oven to 190 C / Gas 5.
  • Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan over medium heat, melt half of the butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper, 1 pinch crushed chillies, garlic and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in the three cheeses until smooth. Stir in cooked pasta and pour into shallow 2 litre baking dish.
  • Melt remaining butter. Stir in breadcrumbs and chilli powder. Sprinkle over pasta mixture.
  • Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.


Based on a recipe featured on All Recipes