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Method Prep:5min › Cook:20min › Ready in:25min
Melt the butter on a low heat so as not to burn. Mix in the plain flour until you have a thick paste. I find this mixes easier when it is off the heat.
Gradually add the milk stirring all the time so as not to cause lumps, until the liquid is semi thick. I do this on a low heat so it doesn't heat too fast. Add the chilli, pepper and enough salt to personal taste.
When the mix is to the required thickness add in the grated cheddar, stirring all the time. When the mixture is thick enough to slowly run off the spoon, add the grated parmesan (I use fresh) to taste and the double cream stirring all the time.
Heat until just before bubbling and serve. We had this over gammon with roast potatoes and seasonal vegetables.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.