Pro Points Per Serving: 5
Serves: 4
Ingredients480 ml Milk, Skimmed
2 tablespoons White Flour
1/8 teaspoons (level) Chilli Powder
30 g Cheese, Stilton
30 g Cheese, Parmesan, grated
2 individual Fig, Dried, chopped
1 tablespoons Chives, Fresh, finely chopped
1/4 teaspoons (ground) Pepper, Black
1 pinch Salt
Instructions
Combine the milk and flour in a medium saucepan. Place over medium heat. Cook, stirring with a whisk, until the flour is dissolved.
Season to taste with salt and pepper. Add the chilli powder and cook, whisking constantly for 5 minutes, or until the mixture has thickened.
Add the blue vein and parmesan cheese to the milk mixture. Cook, stirring constantly, until the cheese melts. Add the figs and chives and stir to combine.
Serve over cooked pasta...be sure to add extra pp for the pasta.
Notes
This sauce is best made just before serving.
Any leftovers can be stored in an airtight container in the fridge for 1-2 days.
It is best reheated on high for 1 minute in the microwave.
