Kilmeaden Recipes

Cheesy Broccoli Pasta Bake

Cheesy Broccoli Pasta Bake
  • Prep Time 60-80 mins to make Print This
  • Serves Serves 4
  • Quote Submission and comments by our Kilmeaden Chef.

A family favourite



1l milk

2 garlic cloves, bashed

2 bay leaves

75g butter

75g plain flour

A little freshly grated nutmeg

1 tsp mustard powder

Small bunch of parsley, roughly chopped

500g dried pasta

350g broccoli, in small florets

200g Kilmeaden Cheese, grated


How to make it

  • Bring the milk, garlic and bay leaves to the boil in a small saucepan.
  • Then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions, adding the broccoli for the final 2 mins and then drain.
  • Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min.
  • Add the milk a little at a time, whisking constantly to remove any lumps.
  • Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.
  • Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the Kilmeaden cheese and seasoning.
  • Combine with the pasta and broccoli and transfer to one large, or individual heatproof dishes.
  • Sprinkle the remaining Kilmeaden cheese over the top, put in the grill and cook for another 2-3mins until golden and bubbling.
  • Or allow to cool and freeze for up to three months. If cooking from frozen, defrost in the fridge overnight, then cook at 180C fan/gas 6 for 30-40 mins until piping hot.

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