Cheese & ale mustard pasta

Serves 4
200g pasta twirls
25g butter
25g flour
350mls quality pale ale such as Black Isle Organic Blonde
175g Mull of Kintyre Cheddar, grated
2tbsp whole grain mustard
25g butter
1 onion sliced

1. Cook the pasta according to the pack instructions.
2. Melt butter, add flour and stir to make a thick paste. Gradually add the Black Isle pale ale stirring all the time, until sauce thickens.
3. Add 150g of cheese, add the mustard and simmer.
4. Meanwhile melt the butter and fry the onion slices until golden brown, but not dark brown
5. Drain off fat and add fried onion to the cheese sauce
6. Add cooked pasta, stir well and pour into a flameproof dish.
7. Sprinkle the remaining 25g of cheese over the pasta.
8. Preheat the grill until quite hot and then brown the dish until bubbling and serve immediately