Broccoli Cheddar Pasta Bake (Print version)
Small pasta shells catch a creamy cheddar sauce while broccoli florets add colour and texture.
# Ingredients:
Ingredients
01 -
300 g dried pasta shells
02 -
400 g broccoli florets
03 -
40 g butter
04 -
40 g plain flour
05 -
600 ml milk
06 -
180 g grated cheddar
07 -
1 tsp Dijon mustard
08 -
½ tsp salt
09 -
¼ tsp black pepper
# Instructions:
01 -
Heat the oven to 200°C / 400°F. Cook the pasta in boiling water for two minutes less than the packet time. Add broccoli for the last two minutes, then drain well.
02 -
Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute without browning.
03 -
Whisk in the milk a little at a time. Bring to a gentle simmer, stirring, and cook for 3–4 minutes until the sauce coats a spoon.
04 -
Remove from the heat. Stir in the mustard, salt, pepper and 120 g cheddar. Fold in the drained pasta and broccoli.
05 -
Transfer to a 23 × 33 cm baking dish and scatter with the remaining 60 g cheddar. Bake for 20–25 minutes until bubbling and golden.
06 -
Rest for five minutes before serving. Refrigerate leftovers within two hours and use within three days; reheat until hot throughout.
# Good to know:
01 -
Allow 5 minutes resting or chilling time.