Ingredients
- 100g of butter
- 4 tbsp cake flour
- 1 tbsp of corn flour
- 1 tsp of salt
- 1 tsp black pepper
- ½ tsp nutmeg
- 1 tbsp of mustard powder
- 1½ litre of warm to hot milk
- 1 cup of grated cheese (for cheese sauce).
Method
Add butter to a medium sized pot and allow to melt on medium to high heat.
Add the flour, corn flour mixed with half a cup of warm milk, salt and spices and stir into butter with a hand whisk for a minute or two to allow the flour to cook through.
Now add your milk a cup at a time stirring with your whisk until the sauce thickens.
Repeat this process with adding the warm milk and stirring continuously until all the milk has been used and your sauce is silky and a bit thick.
For cheese sauce add your grated cheese at this point and stir till all cheese has melted.
Tip - make sure your sauce and white sauce are not too dry or stiff.
It must have enough liquid to allow pasta sheets to cook while baking.
Do not add too much herbs, such as rosemary, as it is an extremely robust and aromatic herb.
You can also pre-cook the pasta for a few minutes.