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Cheese board pasta bake


  • Preheat oven to 180°C-200°C fan forced (200°C-220°C.)
  • To make the cheese sauce, melt the butter in a heavy-bottomed pot. Then add the flour and gently cook, continually stirring.
  • Add the hot milk all at once, together with seasonings, and whisk vigorously. Then add 2-3 tbsp parmesan with the various cheeses. Gently cook until thick, whisking now and again. Taste for seasoning.
  • At the same time, gently cook the pasta in lightly salted, boiling water until just under al dente. Drain well.
  • Then toss the pasta with the sauce and transfer to a large gratin dish (or casserole). Top with tasty cheese and the remaining parmesan. Cook in the oven for 10-15 mins (30 mins if pasta is cold) until golden and bubbling, covering with kitchen foil if browning too much.
  • nb. Any pre-cooked leftover pasta can be used.


  • 2-3 tbsp butter
  • 2-3 tbsp plain flour
  • ¾-1 litre hot milk
  • sea salt & freshly ground pepper
  • 4-5 tbsp freshly grated parmesan
  • 1-2 cups any other cheese, rinds removed & chopped
  • 2-3 cups penne (or any elbow pasta)
  • grated tasty cheese
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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