Cheesy broccoli pasta bake

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• Curly Girly

  29 October 2011

  Curly Girly rated and commented on this recipe

  

  This was absolutely delicious - halved the recipe which was perfect for 3 portions. All the flavourings came through in the sauce and it was really tasty. I only used cheddar cheese, but would certainly try it again with different cheeses.

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• MeggieLiz

  01 January 2012

  MeggieLiz rated and commented on this recipe

  

  Really nice and easy to make :D Will do again.

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• alicepennbrooke

  10 April 2012

  alicepennbrooke commented on this recipe

  Has anyone made this to freeze ahead and then used it successfully? I am planning a large wedding buffet with some vegetarians attending and wondered if this really is a good recipe, or does it alter in consistency with freezing? Thanks!

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• Ewa

  26 April 2012

  Ewa commented on this recipe

  It is a lovely dish.Easy to do and very filling.It is defiantly one of my favorite vegetarian dish.

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• Ewa

  26 April 2012

  Ewa rated this recipe

  

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• Ewa

  26 April 2012

  Ewa commented on this recipe

  It is a lovely dish. Easy to do and very filling. Defiantly one of my favorite vegetarian dish.

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• sandrya

  14 July 2012

  sandrya rated and commented on this recipe

  

  I halved the recipe and it fed an adult and two kids with enough left over to feed us all again. Added smoked turkey rashers for extra flavour and found it was very tasty.

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• profilea2

  11 October 2012

  profilea2 rated and commented on this recipe

  

  To all intense and purposes this is macaroni cheese with broccoli. Nevertheless it is delicious.

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• Madam Scragz

  11 November 2012

  Madam Scragz rated and commented on this recipe

  

  This is fantastic! To clear it up, it is one litre not one pint. You need the litre because look at how many is serves, it is a pasta bake and sauce is copious. I didn't have the right cheese and so used one that when melted, became super melted like on a pizza, so for me even woith the one litre, the suace was hard to get from the saucepan to teh pasta (Kinda like glue), but once heated in teh oven was fine. I assume with the right cheese ( I accidentaly use a cheddar mozzerella blend) It wouldn't be so hard. This is a great recipe, and tasted fantazmical!

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• Michaela

  22 November 2012

  Michaela rated and commented on this recipe

  

  Used 1 litre milk as in recipe makes a lot of beautiful cheese sauce definitely needed to cover all that pasta. Makes ALOT. I made this and froze into portions. Its is absolutely lovely the nutmeg and mustard as essential to the sauce and give a lovely flavour takes it from good to fabulous. Could add more veg or different veg or even chicken to make different.

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• Cathy Youd

  26 November 2012

  Cathy Youd rated and commented on this recipe

  

  Lovely! I REALLY liked the flavour of the sauce and might try it again with chicken and mushroom instead of broccoli (in the hope that it will turn out like my favourite dish from Ask!)

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• omosy

  28 January 2013

  omosy commented on this recipe

  Nice one

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• hope_fornow

  30 January 2013

  hope_fornow rated and commented on this recipe

  

  Really enjoyed this! I'm still new to cooking so I had a bit of a problem getting the sauce to be smooth and without lumps! I ended up having to sieve them out of the sauce before adding the final ingredients, but hopefully this was just something I can remedy next time. Very tasty and filling, i will be making this again.

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Ingredients

• 1l milk
• 2 garlic cloves , bashed
• 2 bay leaves
• 500g dried pasta
• 350g broccoli , in small florets
• 75g butter
• 75g plain flour
• a little freshly grated nutmeg
• 1 tsp mustard powder
• small bunch parsley , roughly chopped
• 200g cheese , grated (cheddar, Parmesan, Gruyère, or a mixture)

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian

Ingredients

• 1l milk
• 2 garlic cloves , bashed
• 2 bay leaves
• 500g dried pasta
• 350g broccoli , in small florets
• 75g butter
• 75g plain flour
• a little freshly grated nutmeg
• 1 tsp mustard powder
• small bunch parsley , roughly chopped
• 200g cheese , grated (cheddar, Parmesan, Gruyère, or a mixture)

PER SERVING

667 kcalories, protein 28.0g, carbohydrate 82.0g, fat 27.0 g, saturated fat 16.0g, fibre 5.0g, sugar 11.0g, salt 0.98 g

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