- 60-80 mins to make Print This
- Serves 4
- Submission and comments by our Kilmeaden Chef.
A family favourite
2 garlic cloves, bashed
2 bay leaves
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.