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1
Preheat oven to 350F.
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2
Heat a large pot of salted water to a boil.
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3
Add pasta and cook until al dente.
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4
Drain and set aside.
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5
Meanwhile, steam broccoli and set aside.
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6
I use my rice cooker.
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7
Simply put the florets in the cooker with 2-3 tbs of hot water and turn the cooker on.
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8
Broccoli will be bright green and tender-crips when done.
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9
Don't forget about it in there - it'll finish cooking before the rice cooker clicks off, so if you forget about it, you'll overcook your broccoli.
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10
Mine takes less than 10 minutes to cook.
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11
Make sure the carrots and potatoes are chopped very small; this will reduce the cooking time greatly.
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12
Place the chopped potatoes and carrots in small saucepan that had a lid.
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13
Add the 1 cup of water.
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14
Boil covered until tender, 10-15 minutes.
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15
While the potatoes and carrots are cooking, add the remaining ingredients to the blender or food processor (cheddar cheese, soy sauce, lemon juice, mustard, parmesan, margarine, salt, pepper).
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16
Once potatoes and carrots are done cooking, add them and their cooking water to the blender as well.
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17
Blend until VERY smooth.
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18
If needed, add milk or water 1 tbs at a time to thin.
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19
Taste for seasoning.
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20
Toast the bread and process into crumbs.
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21
Toss the cooked pasta and broccoli with the sauce.
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22
Place in a casserole dish and top with breadcrumbs, black pepper, and paprika.
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23
Bake for 25 minutes at 350 F until browned and bubbly.
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24
Serve and enjoy!
