Ingredients
12 total- 1 tsp of olive oil
- 3 garlic cloves, finely chopped
- 4 thyme sprigs, finely chopped
- 1 litre of whole milk
- 250 g of grated cheddar cheese, plus extra
- 250 g of mascarpone
- 1.5 tsp of hot paprika
- 20 g of chives, finely chopped
- 500 g of orecchiette pasta
- 150 g of purple sprouting broccoli
- 200 g of cherry tomatoes, halved
- 1 leafy green salad, to serve (optional)
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. In a saucepan over a medium heat, add the olive oil, garlic and thyme and cook for 4 mins.
Step 2
Add the milk, grated cheese, mascarpone, 2 tsp salt, 1 tsp ground black pepper, hot paprika and chives, mix together well until all of the cheese has melted and emulsified into the sauce.
Step 3
In a casserole dish, add the dried pasta, broccoli and cherry tomatoes and mix together well.
Step 4
Pour over the cheese sauce and cover with a few handfuls of grated cheese and bake in the oven for 35 mins.
Step 5
Remove from the oven and leave to rest for 10 mins. Serve with a fresh green leafy salad.