Tuesday, 10 April 2012

Pasta with Corned Beef and Cheddar Cheese


3 oz. butter
10 oz. Very Old Cheddar Cheese grated
2.5 oz. flour
1 onion diced finely
2 cloves crushed garlic
4 cups Chicken Stock
1 lb. uncooked pasta
10 oz. diced corned beef
Salt & pepper


Melt the butter, add garlic, onion and sweat. Add flour and mix to make a thick paste.

Add 1/5 the stock stirring constantly and the cheddar cheese. Continue adding stock required slowly, stirring constantly until the desired consistency is reached. The consistency should be like a thick cream soup.
Bring to a boil and then simmer for 12 minutes. Flavour with salt and pepper as desired.

Boil pasta and strain, return pasta to pot and add corned beef and sauce. Mix well and serve.

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