Ingredients with Measurements:
- 500g broccoli florets
- 300g Fivemiletown cheddar cheese, grated
- 500ml milk
- 50g butter
- 50g plain flour
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 500g pasta shells
Special equipment needed:
- Large pot
- Medium saucepan
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 180°C/350°F.
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large pot, bring water to a boil and add the broccoli florets. Cook for 3-4 minutes until tender. Drain and set aside.
4. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes until the mixture turns golden.
5. Gradually add the milk to the saucepan, whisking constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens.
6. Add the grated Fivemiletown cheddar cheese to the saucepan and whisk until melted and smooth.
7. Add the Dijon mustard, salt, and pepper to the saucepan and stir until combined.
8. In a large mixing bowl, combine the cooked pasta shells, broccoli florets, and cheese sauce. Mix well.
9. Transfer the mixture to an oven-safe baking dish and bake for 20-25 minutes until the top is golden and crispy.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 180°C/350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 20g
Substitutions for ingredients:
- Fivemiletown cheddar cheese can be substituted with any other type of cheddar cheese.
- Broccoli florets can be substituted with cauliflower or any other vegetable of your choice.
- Dijon mustard can be substituted with whole grain mustard or any other type of mustard.
Variations:
- Add cooked chicken or bacon to the pasta mixture for extra protein.
- Add chopped herbs such as parsley or thyme to the cheese sauce for extra flavor.
- Use different types of pasta such as macaroni or penne.
Tips and tricks:
- Make sure to cook the pasta and broccoli until al dente to avoid overcooking.
- Use a good quality cheese for the best flavor.
- Add a pinch of nutmeg to the cheese sauce for extra depth of flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Fivemiletown Cheddar and Broccoli Bake in individual ramekins for a fancy presentation.
Garnishes:
Garnish with chopped parsley or thyme.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Garlic bread, side salad, roasted vegetables.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk to thin it out. If the cheese sauce is too thin, add more cheese to thicken it up.
Food safety advice:
Make sure to cook the pasta and broccoli until fully cooked to avoid any foodborne illnesses.
Food history:
Fivemiletown is a town in Northern Ireland known for its high-quality cheddar cheese.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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