Nothing screams ‘uni meal’ louder than a pasta bake. But we won’t be copping out and using a jar sauce, no no. In this recipe, I’ll be teaching you how to make a bechamel (white sauce). This is a simple base used in creamy sauces like white wine and cheese. You only have to use a small knife in this recipe because I don’t think you’re ready for the real thing (sorry, not sorry). 

This is a perfect meal for cooking as a house or, if it’s only you, whack the left overs in the fridge or even the freezer. All of the ingredients can be found in your local supermarket.

Now let’s begin…

Serves: 5-6 of you

Cooking time: 1 hour

What you’ll need: 

  • A large pot for the pasta
  • Medium/large saucepan for the sauce
  • Baking dish 26 x 20cm (ish)
  • Wooden spoon
  • Maybe scissors
  • Sharp knife


  • 20g flour (plain or self-raising)
  • 20g butter
  • 100ml chicken stock (1 chicken stock cube dissolved in boiled water)
  • 500ml single cream
  • 200g garlic & herb soft cheese
  • 1/4 leek (chopped)
  • 200g bacon lardons
  • 240g cooked and chopped chicken breasts
  • 500g pasta
  • 1 tsp oil (any)
  • 300g grated cheddar
  • Salt and pepper (optional)

Let’s cook…

  1. Preheat the oven to 180°C/gas 4, grease a baking dish and boil pasta (not too much because it will cook further in the oven). Once pasta is cooked, drain and run under cold water. Then throw it back in the pot and mix in your teaspoon of oil. This will stop it from sticking. Place to the side
  2. On a low/medium heat, melt your butter and, once it has melted, mix in your flour. Keep mixing for 2 minutes
  3. Bit by bit, add your single cream. DON’T STOPSTIRRING and don’t add any more cream until the mixture is lump free. There’s your white sauce complete.
  4. Stir in your chicken stock, mix together, then your soft cheese, followed by your leek
  5. Once the soft cheese has melted, turn the heat down to a low setting and throw in your bacon and chicken. Stir every 1-2 minutes for 10 minutes
  6. Turn the heat off, taste it and feel free to add salt and pepper if you want. Sauce done
  7. Combine the sauce with the pasta, transfer it to the baking dish, cover with cheese and place in the oven for about 15 minutes (or until you’re satisfied with the melted cheese)

And there you have it…………your first home cooked uni meal! I think you’re ready to use big knives now…

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Written by Lore Adenegan, 11 months ago

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