375g fusilli or penne
1 onion, finely chopped
50g unsalted butter
1 clove garlic, crushed
2 tbsp plain flour
150ml double cream (or use extra milk for a less rich option)
150g Godminster Vintage Organic Cheddar, grated
Small bunch chives, snipped
Salt and freshly ground black pepper
500g cooked beetroot (two packs), cut into 1cm cubes
Preparation: 20 minutes
Cooking: 20 minutes
Preheat the oven to 180C. Cook pasta according to packet instructions. Drain and reserve.
Set a heavy-based saucepan over a low heat, sweat the onion in the butter for 10–15 minutes until it starts to soften. Add the garlic and fry for a further minute before stirring through the flour.
Pour in milk and cream, and bring up to the boil, stirring constantly until thickened. Simmer steadily for two or three minutes to cook the flour.
Turn off the heat, stir through half the cheese and the chives. Season to taste with salt and freshly ground black pepper.
Stir through the cooked pasta and beetroot and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 minutes in the oven until golden brown and bubbling.
Serve immediately, accompanied by a green salad.