Rumi Cheese Pasta Bake
Pasta baked in a milk-and-flour sauce with a measured Rumi cheese topping.
Preparation: 15 min · Cooking: 21 min · Total: 45 min · 2 servings
Ingredients
- 200 g dry short macaroni or penne
- 240 ml grated Rumi/Rumi-style hard cheese, volume measure
- 1 tbsp butter
- 360 ml pasteurized milk
- 1 tbsp wheat flour
- 1 pinch black pepper
- plain pasta cooking water, drained
Instructions
Measure and prepare
Preheat the oven to 190°C. Prepare a clean oven-rated dish without extra grease. Choose food-sourced Rumi-style hard cheese, preferably from pasteurized milk; follow its storage label.
Choose food-sourced Rumi-style hard cheese, preferably from pasteurized milk; follow its storage label.
Prepare the ingredients
Split the 240 ml grated cheese into 120 ml for sauce and 120 ml for topping. This is volume, not 240 g. Weigh pasta dry before cooking.
Weigh pasta dry before cooking.
Build the base
Boil the pasta in plain water according to its package until cooked but firm, al dente, not half raw. Drain the cooking water; do not add unlisted salt or oil.
Drain the cooking water; do not add unlisted salt or oil.
Combine the components
Melt the listed 1 tbsp butter over medium-low heat. Stir in 1 tbsp flour and cook from about 1 minute without burning; this first roux stage does not establish full flour cooking.
Stir in 1 tbsp flour and cook from about 1 minute without burning; this first roux stage does not establish full flour cooking.
Combine the components: 60 seconds
Cook and check
Gradually whisk all 360 ml milk into the roux over low heat. Simmer and stir until smooth, thickened and the flour is fully cooked according to product directions, not just golden.
Simmer and stir until smooth, thickened and the flour is fully cooked according to product directions, not just golden.
Finish carefully
Melt the sauce share of 120 ml cheese into the hot sauce with 1 pinch black pepper. Mix with all drained pasta and transfer promptly to the prepared dish.
Mix with all drained pasta and transfer promptly to the prepared dish.
Check before serving
Spread the reserved 120 ml cheese over the pasta. Bake at 190°C and begin checks after 20 minutes; continue until 74°C in the centre, not just a brown crust.
Bake at 190°C and begin checks after 20 minutes; continue until 74°C in the centre, not just a brown crust.
Check before serving: 1200 seconds
Serve and store
For 8 servings use 800 g dry pasta, 1440 ml milk, 4 tbsp each flour and butter, and 960 ml cheese split 480 ml sauce + 480 ml topping. Use equivalent pans. Do not add olives, bell peppers, tomato, onion or oregano.
Do not add olives, bell peppers, tomato, onion or oregano.
Serve and store
Serve hot in 2 portions once fully cooked. Refrigerate leftovers in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Refrigerate leftovers in shallow portions within 1 hour at ≤4°C; use within 24 hours and reheat at most once to 74°C.
Tips
- Instructions describe the original 2-serving batch. Scale the ingredient list to 1 or 8 servings: exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml and one tsp 5 ml. Dry volumes are not gram weights. Use equivalent vessels/batches; cooking times are checks, not linear scaling rules.
Common mistakes
- Do not add unlisted ingredients or use the timer alone as a doneness test.
Substitutions
- Use only the listed alternatives and ingredient states; check product directions and allergens.
Storage
Refrigerate promptly within 1 hour in shallow portions at ≤4°C. Use within 24 hours from preparation, including chilling. These are selected conservative household limits, not a validated shelf life.
Reheating
Reheat leftovers at most once to 74°C throughout, then serve immediately. Keep unused portions refrigerated.
About this recipe
Pasta baked in a milk-and-flour sauce with a measured Rumi cheese topping.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.