In Partnership With Aldi. #ad
The ultimate comfort food – creamy, cheesy pasta topped with crispy, buttery garlic bread chunks. A quick 30-minute recipe that’s perfect for a cosy dinner or indulgent side dish.
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Step 1.
Add the milk, stock, garlic granules, thyme, whole unpeeled garlic cloves and mustard to a blender. Blitz until smooth.
Step 2.
Add the pasta to a large pan and strain the milk mixture into it. Add the bay leaves and season with salt and plenty of black pepper. Turn the heat up to medium-high, bring to the boil, then reduce to medium. Cook, stirring occasionally, until the pasta is al dente (follow pack instructions) and the sauce has thickened.
Step 3.
Meanwhile, turn the grill to high. Grate the Cheddar. Tear or cut the baguette into bite-sized chunks.
Step 4.
Once the pasta is cooked, stir through the Cheddar. Scatter over the mozzarella and baguette chunks.
Step 5.
Place under the grill until golden and crispy. Serve immediately.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
1 pt
Whole Milk
650 ml
Vegetable Stock
1 tbsp
Garlic Granules
3 Sprigs
Fresh Thyme
3
Garlic Cloves
2 tbsp
English Mustard
2
Bay Leaves
400 g
Fusilli
150 g
Cheddar Cheese
1
Garlic Baguette
100 g
Grated Mozzarella
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
1 pt
Whole Milk
650 ml
Vegetable Stock
1 tbsp
Garlic Granules
3 Sprigs
Fresh Thyme
3
Garlic Cloves
2 tbsp
English Mustard
2
Bay Leaves
400 g
Fusilli
150 g
Cheddar Cheese
1
Garlic Baguette
100 g
Grated Mozzarella
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add the milk, stock, garlic granules, thyme, whole unpeeled garlic cloves and mustard to a blender. Blitz until smooth.
Step 2.
Add the pasta to a large pan and strain the milk mixture into it. Add the bay leaves and season with salt and plenty of black pepper. Turn the heat up to medium-high, bring to the boil, then reduce to medium. Cook, stirring occasionally, until the pasta is al dente (follow pack instructions) and the sauce has thickened.
Step 3.
Meanwhile, turn the grill to high. Grate the Cheddar. Tear or cut the baguette into bite-sized chunks.
Step 4.
Once the pasta is cooked, stir through the Cheddar. Scatter over the mozzarella and baguette chunks.
Step 5.
Place under the grill until golden and crispy. Serve immediately.
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