Vegetarian > Swiss

Tollatsch with Broccoli and Cheddar Recipe

Ingredients with Measurements:
- 1 pound Tollatsch pasta
- 2 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste

Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making cheese sauce
- Colander for draining pasta
- Baking dish for baking Tollatsch

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Bring a large pot of salted water to a boil. Add the Tollatsch pasta and cook according to package instructions until al dente. Drain the pasta and set aside.

3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.

4. Gradually whisk in the milk and continue to whisk until the mixture is smooth. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.

5. Add the shredded cheddar cheese to the sauce and stir until melted and smooth.

6. Add the broccoli florets to the cheese sauce and stir to combine.

7. Add the cooked Tollatsch pasta to the cheese sauce and stir to combine.

8. Transfer the Tollatsch mixture to a baking dish and bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly.

9. Serve hot and enjoy!


Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 43g
Protein: 20g

Substitutions for ingredients:
- Tollatsch pasta can be substituted with any other type of pasta.
- Broccoli can be substituted with any other vegetable of your choice.
- Cheddar cheese can be substituted with any other type of cheese.

Variations:
- Add cooked chicken or bacon for a meatier version.
- Use different types of cheese for a different flavor.
- Add breadcrumbs to the top before baking for a crispy topping.

Tips and tricks:
- Make sure to cook the Tollatsch pasta al dente so it doesn't become mushy when baked.
- Use freshly shredded cheese for the best melting and flavor.
- Don't overcook the broccoli, it should still be slightly crisp.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or oven until heated through.

Presentation ideas:
Serve in individual bowls or on a large platter for sharing.

Garnishes:
Sprinkle with chopped fresh parsley or chives for a pop of color.

Pairings:
Serve with a side salad or garlic bread.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

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 Tollatsch pasta and broccoli to the appropriate temperature to ensure they are safe to eat.

Food history:
Tollatsch is a type of pasta that originated in Germany.

Flavor profiles:
Creamy, cheesy, and slightly nutty.

Serving suggestions:
Serve hot and enjoy as a main dish.

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Taste: Savory, Cheesy, Creamy, Nutty, Tangy