For those of you who follow me on Twitter (@jamandcream) or are regular blog readers, you will know that I make pasta bakes A LOT (mainly as a vehicle for getting rid of leftovers) and on rainy Autumn days like today they bring much needed comfort and warmth. My pasta bakes are always cheesy (the cheesier the better in my opinion) and are usually made with Davidstow Cheddar (I particularly love their Cornish Crackler) which is produced just down the road from us here in North Cornwall.
Bacon and broccoli are a lovely combination and the pasta adds some bulk to fill up hungry tummies (although you could quite easily omit the pasta if you preferred and add in another head of broccoli). All of these ingredients are stirred into a classic cheese sauce, before being placed under a grill for that golden topping. As a twist, I added 1 TSP of Frenchs Smooth and Spicy Mustard (a product I had been sent to try out in my cooking) to the sauce to pep it up a little bit - it was a fab addition!
BACON, BROCCOLI AND CHEDDAR PASTA BAKE
| Serves: 4 | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Total Time: 45 Minutes |
- 1 Head of Broccoli, cut into florets
- 250g Pasta (I used Fusilli)
- 4 Rashers of Smoked Bacon, chopped
- 40g Butter
- 40g Flour
- 600ml Milk
- 1 TSP Frenchs Spicy and Smooth Mustard
- 200g Davidstow Cheese, grated
- Handful of grated Parmesan
- Step 1: Put two large pans of water onto the hob and bring to the boil. Cook the pasta and broccoli, drain and set aside. Preheat grill.
- Step 2: In a large saucepan melt the butter and fry the bacon until cooked. Add in the flour and stir for a few minutes. Gradually add the milk and bring to boil (it will thicken up). Take off the heat and add the mustard and cheese.
- Step 3: Pour into a ovenproof dish and grill until golden.