Ingredients

The following ingredients have 4 Servings
  • 1 cup less 2tbsp buckwheat groats (uncooked)
  • 1½ cups semi-skimmed milk
  • 2 tablespoons butter
  • 1 tablespoon all-purpose/plain flour
  • 1½ tablespoons cream cheese
  • 1 teaspoon Dijon mustard
  • 1 cup mature Cheddar cheese (coarsely grated)
  • ⅓ teaspoon onion granules
  • Sea salt and pepper to taste

Instruction

  • Cook the buckwheat (in salted water) according to packet instructions. Place in a medium size (about 6 cm deep) baking dish and set aside.
  • Preheat the oven to 450 F/ 230 C/ gas mark 8.
  • In a saucepan gently melt the butter, add the flour and whisk until the mixture is smooth. Add some of the milk, increase the heat and continue cooking until the mixture has thickened whisking all the time. Pour in the rest of the milk and cook until the sauce starts to bubble up whisking frequently.
  • Remove from the heat, add the cream cheese, mustard, onion granules and 2/3 of the grated cheese and stir. Adjust the seasoning as necessary.
  • Pour the sauce over the buckwheat, stir thoroughly ensuring the sauce is distributed evenly, scatter the remaining cheese over the top and bake for 12-15 minutes or until the cheese is golden brown. Remove from the oven and serve immediately.