Categories: Vegetarian, Kids, Gluten free*use gluten free pasta, Season: Autumn/Winter The key to making this dish properly is making a loose béchamel sauce and partially cooking the pasta before finishing it in the béchamel. This way the pasta absorbs some of the sauce. The pasta is then removed from the heat before the cheese is added to prevent it from separating. If you are short on time, there is a quick version which is just as fast as instant store-bought versions but without all the chemicals. For variations, see the Notes below.