Pasta with cheese sauce

Take the sauce off the heat before stirring in grated cheese, a handful at a time. Keep it warm rather than boiling once the cheese has melted; high heat can make the sauce separate.

Mature Cheddar melts readily and gives a pronounced flavour; grate it yourself so it melts smoothly. A little Parmesan adds savouriness, but use it alongside a good melting cheese rather than as the only cheese.

Stir through peas, wilted spinach or roasted courgette, or serve it with a crisp green salad. Their freshness and slight sweetness balance the creamy sauce.

Yes. Warm it gently in a saucepan with a splash of milk, stirring often, or microwave it in short bursts and stir between them. Stop as soon as it is piping hot; prolonged heating can make the sauce oily.

Cool it promptly, put it in a covered container and refrigerate within two hours. Eat it within three days, and reheat only the portion you plan to serve.

You can, but the sauce may turn grainy or separate after thawing. Freeze it in a sealed container, thaw it in the fridge, then reheat slowly with a splash of milk and stir until smooth.

For a similar comforting bake, use cooked cauliflower florets or broccoli; drain them well so they do not water down the sauce. You can also spoon the sauce over baked potatoes.