Name: Cream cheese pasta bake
Yield: 4 servings
Ingredients: 45 ml butter; 45 ml cake flour; 500 ml whole milk; 1 tub Président® Chives Cream Cheese; salt and black pepper to season; 250 ml breadcrumbs; 15 ml dried chives; 15 ml dried parsley; 1 packet fusilli or any pasta of choice; Président® Cheddar Cheese

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Ingredients (10)

For the cheese sauce

45 ml	butter
45 ml	cake flour
500 ml	whole milk
1 tub	Président® Chives Cream Cheese
	salt and black pepper — to season

For the herb crumb

250 ml	breadcrumbs
15 ml	dried chives
15 ml	dried parsley

For the pasta bake

1 packet	fusilli — or any pasta of choice
	Président® Cheddar Cheese

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Method:

Preheat the oven on 200^oC

For the cream cheese sauce, melt the butter in a large saucepan on high heat. Add the cake flour and whisk until combined. Pour the milk in slowly while whisking to prevent lumps. Continue whisking on high heat until the sauce has thickened, 5 minutes. Add the cream cheese to the sauce and mix through.

Place a large pot of water on the stove and bring to the boil. Cook the pasta until al dente, 8 minutes. Drain the pasta. Pour the sauce into the pasta pot and combine well. Place into a deep oven dish and set aside.

For the herb crumb, combine the ingredients and sprinkle on top of the pasta with the grated cheddar cheese.

Bake until golden brown, 10 minutes.