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  1. Recipes
  2. Broccoli Fennel Mac N Manchego Cheese
Dinner

Broccoli, fennel, mac n manchego cheese

Difficulty: Easy
Prep time: 5 mins
Cooking time: 20 mins
Servings: 4

Ingredients

Pasta and Vegetables

  • 1 3/4 cups Macaroni
  • 2 cups Broccoli, cut into small florets
  • 1 cup Leek, white and light green parts, chopped
  • 1 tbsp Olive oil

Cheese Sauce

  • 2 tbsp Margarine
  • 2 tbsp Plain flour
  • 1 cup a2 Milk® Full Cream
  • 1/2 cup Homemade yoghurt with a2 Milk®
  • 1 1/4 cups Manchego cheese, grated
  • 1/4 tsp Sea salt
  • 1/4 tsp Garlic, minced

Garnish

  • 2 Spring onions, thinly sliced

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Directions

  1. Cook the macaroni according to packet instructions, adding 1/4 tsp salt to the water. Drain and set aside.
  2. Heat the olive oil in a large frying pan over medium heat. Add the broccoli and leek. Sauté for 5-7 minutes until softened but still slightly firm. Remove from heat and set aside.
  3. In a small bowl, whisk together the flour, salt, and minced garlic. Set aside.
  4. In a medium saucepan, melt the margarine over medium heat.
  5. Add the flour mixture and whisk to combine. Cook for 1 minute, stirring constantly, until the mixture is slightly golden.
  6. Gradually add the a2 Milk® Full Cream, whisking constantly until smooth.
  7. Add the yoghurt and continue whisking. Cook over medium-high heat, stirring occasionally, until the mixture thickens. Do not allow it to boil.
  8. Once the sauce is thick enough to coat the back of a spatula, reduce heat to low.
  9. Add the Manchego cheese and stir until melted and the sauce is smooth.
  10. Add the cooked macaroni and sautéed vegetables to the cheese sauce. Stir until everything is evenly coated.
  11. Serve warm, garnished with sliced spring onions.

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