Cheesy Broccoli Pasta Bake

A versatile pasta bake that can even be made ahead and frozen for extra convenience.

Cheesy Broccoli Pasta Bake
A versatile pasta bake that can even be made ahead and frozen for extra convenience.
Prep time: 
Cook time: 
Total time: 
  • 1 litre milk
  • 2 garlic cloves, bashed
  • 2 bay leaves
  • 500 g dried pasta
  • 350 g broccoli, in small florets
  • 75 g butter
  • 75 g plain flour
  • a little freshly grated nutmeg
  • 1 teaspoon mustard powder
  • small bunch parsley, roughly chopped
  • 200 g cheese, grated (cheddar, Parmesan, Gruyère, or a mixture)
  1. Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 minute less), adding the broccoli for the final 2 minutes. Drain.
  2. Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 minute. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 minutes, stirring constantly until you have a thick, lump-free sauce.
  3. Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 minutes until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200°C for 30-40 minutes until piping hot.
Nutrition Information
Serving size: 6 Calories: 688 Fat: 26g Saturated fat: 16g Unsaturated fat: 8g Trans fat: 1g Carbohydrates: 85g Sugar: 12g Sodium: 314mg Fiber: 5g Protein: 28g Cholesterol: 76mg

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