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Bring a large saucepan of salted water to the boil.
Add the pasta and cook according to the packet instructions until al dente. Drain and set aside.
Melt the butter in a large pan over medium heat.
Whisk in the flour and cook for 1-2 minutes, or until pale and golden.
Slowly add the warmed milk, ¼ cup at a time whisking continuously until the sauce thickens.
Add the Golden Curry blocks, stirring until fully dissolved.
Reduce the heat to low, then add the cheddar, stirring until the sauce is smooth and creamy.
If the sauce is looking cakey or too thick for your liking you can simply loosen with milk if necessary.
Toss through the cooked pasta, transfer to a serving platter and enjoy immediately.