Cook 250g penne in a large pan of boiling, salted water until just tender; drain. Melt 60g butter in a medium heavy-based pan, add ¹⁄³ cup plain flour and stir to combine. Cook for
1 minute. Gradually add 2 cups milk to butter and flour mixture and stir to combine. Stir over a low heat until the sauce comes to a boil, then remove from heat. Grate 250g Mersey Valley Vintage Club Sharp and Crumbly Classic Cheese, add half to the sauce and stir to combine. Add the sauce to the pasta and stir to combine. Put in an ovenproof dish and sprinkle with the remaining cheese. Bake for 25-30 minutes or until golden.

Photo by Chris L Jones