What do you do with your leftover vegetables from your roast dinner? This week I put mine with with an easy pasta bake and made it even more tasty by putting crispy bacon crumbs on top. If you are a vegetarian, feel free to substitute the bacon for breadcrumbs. Both my kids ate all their broccoli… probably something to do with it being covered in cheese sauce!
300g shaped pasta
1 small broccoli, cut into florets, or any left over broccoli
6 bacon rashers
3 tbsp plain flour
1 pint of milk
150g cheddar cheese, grated
2 tbsp mustard, I used french mustard but you can use any
1. Boil pasta and broccoli (if it isn’t already cooked) until soft, drain and put to one side. Cook the bacon under the grill until crispy. Once it has cooled down, blitz it in a food processor until it resembles crumbs.
2. Preheat the oven to 200C. For the cheese sauce, melt the butter in a pan. Whisk in the flour and gradually add the milk. Bring to the boil, take off heat and stir in the mustard and 100g of the cheese. Stir until the cheese has melted.
3. Put the pasta, broccoli and cheese sauce and mix well, top with the rest of the cheese and bacon crumbs. Cook in your preheated oven for 15 minutes or until the cheese on top has melted.