Preparation time
30 minutes

Cooking time
10 to 30 mins

Ingredients
300ml (half pint) milk
1 bay leaf
125g (4oz) small macaroni or pasta shapes
30g (1oz) butter
30g (1oz) cornflour or plain flour
60g (2oz) hard cheese such as cheddar, grated
1 small onion, finely chopped
60g (2oz) button mushrooms, finely chopped
60g (2oz) frozen peas
half garlic clove, crushed
1 tsp finely chopped fresh herbs such as basil, sage or chives

Method
Preheat the oven to 200c, 400F or Gas 6.

Heat the milk in a pan with the bay leaf. Bring to simmering point, then remove from the heat and set aside to cool.

Cook the pasta according to the directions on the packet and drain well.

In a separate pan, gently heat the butter. Add the flour and stir, using a wooden spoon or hand whisk, until well combined and smooth.

Remove the bay leaf from the milk, then gradually add the milk to the pan, stirring continuously.

Stir the sauce over a medium heat until it begins to thicken. Simmer for 3 minutes, then stir in half the cheese, all the macaroni and onion, mushrooms, peas, garlic and herbs.

Spoon into an ovenproof dish, sprinkle the remaining cheese over the top and bake for 20 minutes, until the top is bubbling and golden.