300gleftover pastacheck out the recipe from previous post creamy bacon and red pesto pasta
25gbutter
½onionsfinely chopped
25gflouror gluten free flour
500mlmilk
75gcheesegrated
salt and pepper
Instructions
preheat the oven to 200˚C.
in a saucepan, over medium heat, melt the butter with the onions for 2 minutes. Stir in the flour and cook for 30 second to create a roux. Slowly pour in the milk until the mixture bubble and simmer.
Remove from the heat and stir in the cheese. Season well with salt and pepper.
Add the leftover pasta to the saucepan and stir in the bechamel mixture.
Transfer into a gratin dish and place in the oven.
Bake for 10-15 minutes until piping hot and caramelised.