The cheese sauce is made with about 100g of Danish Blue Cheese, crumbled into a mixture of milk (100ml) and cornflour (a teaspoonful) which has been brought to the boil. Stir more or less continuously to avoid burning. Once the sauce thickens, turn the heat right down. Add white pepper, a pinch of dried parsley, 2 chopped spring onions, and cook for ten minutes.
During which time the pasta can be prepared in water which has been brought to the boil, and to which a little sunflower oil and salt has been added to avoid sticking. I used Dove's Farm gluten-free penne pasta, which is pretty reliable. Cook for nine or ten minutes, according to how much 'bite' you prefer.
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