Cheesy Beef and Broccoli Pasta Casserole
40 minServes 6–8
A one-pan pasta casserole with ground beef, broccoli, and cheddar in a creamy mustard-paprika sauce.
| 453 g extra lean ground beef | Brown beef over high heat, season | Drain fat, return beef to pan | Sauté onion 3–5 min until softened, season | Sauté garlic 30 sec | Pour in milk mixture & pasta, mix well | Bring to boil, cover & simmer 15 min | Add broccoli, season, cover & cook 5 min | Stir in cheddar, taste & adjust seasoning |
| 1 medium onion, sliced into sticks | ||||||||
| 3 cloves garlic, crushed | ||||||||
| 480 ml milk (2%) | Whisk milk, stock, flour, mustard, paprika, salt & pepper | |||||||
| 480 ml sodium-reduced beef stock | ||||||||
| 3 tbsp all-purpose flour | ||||||||
| 1 tsp Dijon mustard | ||||||||
| 1 tsp sweet paprika | ||||||||
| 1/2 tsp salt, plus more to taste | ||||||||
| 1/2 tsp pepper, plus more to taste | ||||||||
| 300 g uncooked small shaped pasta (rigatoni) | ||||||||
| 1 bunch broccoli, florets only | ||||||||
| 115 g grated old cheddar |
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