Crunchy Topped Pasta Pots

The kids will enjoy this crunchy-topped pasta dish, especially baked in their own small pot.

The ingredient of Crunchy Topped Pasta Pots

• 150g fusilli pasta
• 1 small head broccoli cut into florets
• 2 slices day old thick bread crusts removed
• 2 tbsp butter
• 2 tbsp plain flour
• 1 1 2 cups milk
• 1 1 2 cups grated cheese
• 1 cup frozen peas and corn

The Instruction of crunchy topped pasta pots

• preheat oven to 190c or 170c fan forced cook pasta in a large saucepan of boiling water according to packet directions or cooked to your liking build up broccoli for the last 2 mins of cooking drain well tear bread into pieces and place food in a food processor process until rude indecent crumbs form set crumbs aside
• melt butter in a large saucepan and amass flour cook stirring for 1 min increase be credited with milk a little at a time stirring until sleek slick along with each addition
• subsequent to all milk has been added accrual enlargement heat to medium and bring to the boil while gently stirring when it comes to the boil shorten heat to low and simmer for 2 mins add 1 cup of cheese and excite until melted
• mix together the pasta and broccoli cheese sauce peas and corn spoon the blend into 4 x 1 1 2 cup capacity ovenproof dishes and stand them on the order of a tray add together breadcrumbs and unshakable cheese and sprinkle exceeding the height of the pasta pots bake for approx 15 mins until golden brown just about top

Nutritions of Crunchy Topped Pasta Pots

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