- Recipes
- 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
- Cook the macaroni according to packet instructions, adding 1/4 tsp salt to the water. Drain and set aside.
- 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.
- In a small bowl, whisk together the flour, salt, and minced garlic. Set aside.
- In a medium saucepan, melt the margarine over medium heat.
- Add the flour mixture and whisk to combine. Cook for 1 minute, stirring constantly, until the mixture is slightly golden.
- Gradually add the a2 Milk® Full Cream, whisking constantly until smooth.
- Add the yoghurt and continue whisking. Cook over medium-high heat, stirring occasionally, until the mixture thickens. Do not allow it to boil.
- Once the sauce is thick enough to coat the back of a spatula, reduce heat to low.
- Add the Manchego cheese and stir until melted and the sauce is smooth.
- Add the cooked macaroni and sautéed vegetables to the cheese sauce. Stir until everything is evenly coated.
- Serve warm, garnished with sliced spring onions.
