Cheesy pasta bake

Its no secret that I love pasta. I don’t care if its bows, twirls, tubes or spaghetti, I absolutely love it. When I make pasta sauce its normally tomato based so this recipe was a nice change, its smooth, creamy and delicious =)

Cheesy pasta bake                   Serves 4


  • Half a litre milk
  • 2 garlic cloves, crushed
  • 250g wholegrain pasta (I used bows)
  • 150g broccoli, in small florets
  • 100g mange tout, larger bits cut in half
  • 30g butter
  • 30g plain flour
  • 1 tsp mustard 
  • small bunch chopped parsley
  • 100g cheese, grated (I used cheddar)


  1. Bring the milk and crushed garlic to the boil in a small saucepan, then take off the heat and leave to infuse. Cook the pasta following pack instructions, adding the broccoli and mange tout for the final 5/7 mins.
  2. Sieve the milk into a jug. Melt the butter in the pan until foaming then stir in the flour. Add the milk a little at a time, stirring constantly to remove lumps. Cook for 1-2 mins, stirring constantly until you have a thick, lump-free sauce. If you find you still have lumps (there were a few I just couldn’t get rid of!) sieve the sauce into a jug, then back into the pan.
  3.  Take off the heat and stir in the mustard, parsley, most of the cheese of the cheese and salt and pepper. Tip the pasta and veg into a heatproof dish and pour over the sauce. Scatter over the remaining cheese, heat the grill to high and cook for a couple of minutes until golden.

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Delicious =) Although anything that contains pasta and sauce is a winner for me! This is also freezable so I might have a go at making a big batch next time and freezing half of it for another day. If you make this let me know what you think!

Take care,

Hayley x


3 thoughts on “Cheesy pasta bake

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