4 tbsp unsalted butter

1 small onion, diced

2 garlic cloves, minced

6 tbsp / 1/2 cup plain flour

2 cups milk (500ml)

2 cups tomato passata (500ml) (Note 1)

1 cup water (or chicken or vegetable broth) (250ml)

2 tsp salt

Black pepper

3 cups dpenne pasta (uncooked)

2 cups shredded cooked chicken (optional)

1 cup shredded cheddar cheese

3/4 cup shredded mozzarella cheese

Pepper

Preheat oven to 180C.

Melt butter in a deep fry pan or skillet over medium heat.

Add the onion and garlic and sauté for 5 minutes until translucent.

Add the flour and stir to combine, then cook for 2 minutes.

Add the milk and whisk for 1 minute, in small circles around the fry pan, until it starts to thicken.

Add the tomato passata, water, salt and pepper. Increase the heat to medium high and cook for around 5 minutes or until thick enough to coat the back of a metal spoon

Whisk occasionally for the first 3 minutes, then whisk constantly for the last 2 minutes.

Do a taste test and add 1 to 2 tsp of sugar if it is a bit sour (depends on quality of passata you use).

Add the penne, chicken and cheddar cheese and mix through.

Leave it to cook for around 1 minute on the stove, then take it off the stove.

Scatter with mozzarella cheese.

Cover with a lid or foil and bake for 10 minutes.

Remove the lid/foil and bake for a further 5 minutes.

Rest for 5 minutes before serving, garnished with fresh basil leaves and grated parmesan, if desired.