Conchiglie and Broccoli Gratin

Name: Conchiglie and Broccoli Gratin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves: 4
Ingredients: 1 large head of broccoli, thick stem removed, cut into small florets; 325 g /11½ oz dried conchiglie pasta; 100 ml /3½ fl oz/scant ½ cup whipping cream; 600 ml /21 fl oz/scant 2½ cups Vegetable Stock, or ready made; 2 large garlic cloves, finely chopped; 30 g /1 oz butter; 2 tbsp plain/all-purpose flour; 2 tbsp plain/all-purpose flour; 150 g /5½ oz mixture of hard cheeses, such as Gruyère and mature Cheddar, coarsely grated; 2 tsp Dijon mustard; 150 g /5½ oz mixture of hard cheeses, such as Gruyère and mature Cheddar, coarsely grated; 150 g /5½ oz mixture of hard cheeses, such as Gruyère and mature Cheddar, coarsely grated; 4 tbsp day-old fresh breadcrumbs or panko crumbs; 4 tbsp day-old fresh breadcrumbs or panko crumbs; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

This always goes down a storm at home. It’s similar to macaroni cheese but has a lighter, stock-based cheese sauce, rather than a milky one. Conchiglie are shell-shaped pasta and are perfect for capturing cheesy or creamy sauces, but you could use any type of short-cut dried pasta you have in the cupboard.

Ingredients

325 g /11½ oz dried conchiglie pasta
1 large head of broccoli, thic

Pasta
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Cook the pasta in plenty of boiling salted water, following the pack instructions, until al dente. Three minutes before the pasta is ready, add the broccoli florets to the pan. Drain the pasta and broccoli and tip them into a