Baked Pasta with Cheddar and Broccoli Recipe
This dish is similar to American mac and cheese, but with broccoli and baked as a casserole. A creamy cheese sauce coats the pasta and broccoli florets, and everything is topped with a lightly crispy cheese layer. It’s a great way to sneak vegetables into a dish that tastes like proper comfort food.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- pasta - 250 g
- broccoli - 300 g
- cheddar cheese - 200 g
- milk - 400 ml
- butter - 30 g
- wheat flour - 25 g
- mustard - 5 g
- garlic - 1 piece
- salt - 1 teaspoon
- pepper - 0.5 teaspoons
- breadcrumbs - 20 g
Main Ingredient:
pasta
Preparation
- Cook the pasta in plenty of salted water for 2 minutes less than indicated on the package so it stays slightly firm. Drain, but reserve half a cup of the cooking water.
- Divide the broccoli into small florets, peel the stem, and slice it thinly. Drop the broccoli into boiling, lightly salted water for 3–4 minutes, until bright green and slightly tender but still crisp. Drain and rinse with cold water to stop the cooking.
- Grate the cheddar cheese on a fine grater. Set aside a handful of cheese (about 40 g) for the top of the bake.
- In a pot, melt the butter over medium heat. Add the flour and stir vigorously for 1–2 minutes until a smooth paste forms without lumps and it foams slightly but does not brown.
- Gradually pour in the milk, whisking constantly so no lumps form. Cook for 4–5 minutes until the sauce thickens and is smooth, with the consistency of a thin pudding.
- Add the garlic pressed through a garlic press, mustard, salt, and pepper to the sauce and mix. Remove the pot from the heat, add most of the grated cheese, and stir until melted. If the sauce is too thick, add a little pasta cooking water.
- In a large bowl, combine the cooked pasta and broccoli, pour over the cheese sauce, and mix thoroughly so everything is evenly coated.
- Transfer everything to an ovenproof dish, sprinkle with the reserved cheese and breadcrumbs.
- Bake in an oven preheated to 190°C (top and bottom heat) for about 15–18 minutes, until the top is golden and lightly crispy and the sauce is gently bubbling around the edges.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 170–180°C, covered with foil if needed so the top doesn’t burn before the center is hot.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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