Bacon and Broccoli Pasta Bake

 

 

*Tried and Tested*

Really nice...the kids really loved it and went back for seconds.  Could be used as a side dish as well.  I did find that the cheddar was a little too sharp but the kids didn't agree, they liked it.  I might try it with a milder cheese next time though.  First time I've ever made cheese sauce in the microwave....wasn't a great success as it didn't really thicken  up properly.  Luckily it didn't really matter in the dish anyway.  I also put a little more cheese in than what they said...as well as 2 chicken stock cubes instead of one.  Overall a tasty dish that we will have again.

 

• 2 cups uncooked penne pasta noodles
• 1/2 head fresh broccoli florets
• 4 rashers of bacon, chopped finely
• 1 chicken stock cube
• 1 tablespoon butter
• 2 tablespoons plain flour
• 500ml milk
• 1 chicken stock cube
• 1 cup cheddar cheese, grated
• More cheese for adding on top

Cook the penne pasta noodles according to the directions and set aside.  Preheat the oven to 180 degrees.  In a microwave proof jug, melt the butter until bubbling.  Add the flour and crushed stock cube and stir to make a roux.  Add a little milk and use a whisk to beat until smooth.  Add the milk and heat for a minute at a time in the microwave, giving it a good whisk in between until the mixture thickens.  Add the cup of grated cheese and again whisk until smooth (microwave a further 30 seconds if needed).
Steam or microwave the broccoli florets for about 3 minutes – so they are still firm and brightly coloured.  Add the broccoli to the pasta and place in a baking dish.  Sprinkle the bacon over the top and pour over the cheese sauce.  Add the extra cheese on top and bake in the oven for 20 minutes or until bubbling and golden on top.