Cheesy Veggie Pasta Casserole - cooking recipe

Ingredients

12 oz short pasta (such as rigatoni or macaroni)
2 tbsp butter
1/3 cup plus 2 tbsp all-purpose flour
3 cups milk
1/2 cup frozen peas, sweetcorn and carrot mix
2 1/3 cups shredded swiss cheese, such as Gruyere

Preparation

Cook the pasta in large saucepan of boiling, salted water according to the package instructions. Drain well and set aside.
Meanwhile, melt the butter in a medium saucepan over a high heat. Sift in the flour and cook, stirring, for 1 min. Remove from the heat.
Gradually whisk in the milk until smooth. Return to the heat and cook, stirring, for 1-2 mins, until mixture boils and thickens.
Reduce the heat to low and simmer for 3 mins. Fold in the pasta, vegetables and 1/2 the cheese. Season to taste.
Preheat the broiler to high. Pour the mixture into four 8-oz ramekins. Sprinkle with the remaining cheese.
Broil for 8-10 mins, until the cheese is melted and golden. Serve