EUROPEAN BROCCOLI (450G)
Preparation Time: 10 mins / Cook Time: 60 mins / Serving: 4
2 x EUROPEAN BROCCOLI (450G) | NEW
300g short wholemeal pasta shapes
2 tbsp olive oil
1.2 litres milk
1 bay leaf, scrunched up a little
60g plain flour
200g cheddar, grated
1 tbsp Dijon mustard
¼ tsp freshly grated nutmeg
60g fresh brown breadcrumbs
1. Bring a large pan of salted water to the boil & cook the pasta until al dente – this will take a couple of minutes less than pack instructions. Halfway through the pasta cooking time, add the broccoli to the pan. Drain, then toss the pasta & broccoli in the oil to coat.
2. While the pasta & broccoli are cooking, bring the milk to a simmer with the bay leaf in a separate pan, then remove from the heat & set aside. Melt the butter in a saucepan over a medium heat, add the flour & whisk together. Reduce the heat to medium-low & cook for a couple of minutes, stirring often until combined & beginning to stick to the pan.
3. Whisk in the warm infused milk gradually, making sure there are no lumps, then reduce the heat to low & cook gently for 8-10 mins until the sauce is thickened & smooth. Remove from the heat & stir in three-quarters of the cheese, the mustard (you can add more, if you like), nutmeg, plenty of black pepper & some salt. Remove the bay leaf. Heat the oven to 180C/160C fan/gas 4.
4. Tip the cooked pasta and broccoli into a large baking dish and pour over the sauce. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 30-35 mins until golden brown and bubbling. Remove from the oven and leave to rest for 5 mins before serving.
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