John Myers
Vegetable and Cheese Casserole
The perfect vegetable and cheese casserole recipe with a picture and simple step-by-step instructions.
- 500 g Fresh broccoli
- 2 Rods Fresh leek
- 6 tsp Butter
- 2 tsp Flour
- 700 ml Milk
- 200 ml Vegetable broth
- 300 g Macaroni short
- Salt
- 200 g Gouda in one piece
- 200 g Cheddar cheese
- 4 tbsp Breadcrumbs
- 2 tsp Dried thyme
- Salt and pepper
- Clean the broccoli and cut into florets. Peel the stem and cut into small cubes. Clean the leek, wash and cut into rings about 1cm wide.
- Bring a large saucepan full of water to the boil. Meanwhile, melt the butter in a second saucepan. Sweat the flour in it. Gradually stir in the milk and stock with a whisk, bring to the boil and simmer over a mild heat for about 10 minutes, stirring occasionally.
- Add salt to the boiling water. Add the pasta and cook until al dente according to the instructions on the packet. Add the boccoli in the last 5 minutes and cook at the same time. Add and cook 3 minutes before the end of the cooking time.
- Preheat the oven to 220 degrees (fan oven 200 degrees). Grate the cheese and mix a third of it with the breadcrumbs and thyme. Add the remaining cheese to the sauce and let it melt while stirring. Season the sauce with salt and pepper.
- Pour off the pasta mixture, drain and place in a baking dish (26 + 38). Pour the cheese sauce over it, spread the cheese crumbs on top and bake everything in the hot oven on a grid on the middle rack for about 10 minutes. Arrange the vegetable and cheese casserole on plates and serve hot.
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