Unfortunately, the cheese was the smallest amount smokey smoke-cured cheese I’ve ever consumed. It had a imprecise hint of smoke once raw, however the smokey flavour had utterly nonexistent by the time it had been created into a sauce. To the purpose wherever I puzzled if the food shop girl had given ME the incorrect cheese by mistake. It largely tasted sort of a medium-strength cheddar cheese, that is what I’ve written within the instruction below. If you are trying this with smoke-cured cheese, do let ME grasp what it’s like, as a result of in my mind it had been attending to be terrific!
- 2 medium leeks
- 25g butter
- 2 tbsp flour
- 350ml milk
- 100g grated cheddar cheese
- Salt and pepper
- 150-200g pasta
- 250g broccoli florets
Instructions
- Preheat the oven to 180C.
- Trim the leeks and slice thinly. Melt the butter in a medium saucepan and sauté the leeks until softening - about 4-5 minutes. Add the flour and stir well to combine and coat the leeks. Turn down the heat to low, and cook, stirring, for 1-2 minutes.
- Gradually add the milk, a little at a time, stirring well after each addition. Once all the milk has been incorporated, increase the heat slightly and cook, stirring, until the mixture thickens to form a sauce. Remove from the heat and stir in two-thirds of the grated cheddar. Taste, and season with salt and pepper if desired.
- Meanwhile, bring a large pan of water to the boil. Cook the pasta according to the packet instructions, and add the broccoli florets for the final 4 minutes of cooking. Drain well.
- Mix the drained pasta and broccoli with the leek sauce, and turn into a baking dish. Sprinkle the remaining grated cheese over the top and bake at 180C for 15-20 minutes, until bubbling and golden.
- Serve at once!
Read more our recipe QUICK AND EASY BASIL AVOCADO PASTA #VEGAN #GLUTENFREE
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