Three-cheese Pasta Bake

Serves 4

375g rigatoni
1 small brown onion, sliced thickly
1 bay leaf
2 cups milk
40g butter
2 tablespoons plain flour
1/2 cup coarsely grated romano cheese
1/2 cup coarsely grated mozzarella cheese
1/2 cup coarsely grated cheddar cheese
1/4 cup coarsely grated cheddar cheese, extra
1/4 cup coarsely grated romano cheese, extra

  1. Preheat oven to moderately slow, 160C/140C fan-forced.
  2. Cook pasta in large saucepan of boiling water, uncovered, until just tender.
  3. Meanwhile, place onion, bay leaf and milk in medium saucepan. Bring to a boil. Strain. Discard solids.
  4. Melt butter in same cleaned medium pan, add flour. Cook, stirring, 2 minutes. Remove from heat. Gradually pour in strained milk, stirring over heat until sauce boils and thickens. Stir in cheeses.
  5. Combine cheese sauce and drained pasta in 2-litre (8-cup) ovenproof dish.
  6. Sprinkle with extra cheeses.
  7. Bake, uncovered, about 20 minutes or until top browns lightly.

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