- 1 cup dried macaroni
- 1 cup Vermont Creamery Crème Fraîche
- 2 large egg yolks
- 1 tsp. Dijon mustard
- 1 cup small broccoli florets
- 1 cup Kerrygold Dubliner cheese, finely grated
- 1 cup cherry tomatoes
- Salt
- Freshly ground black pepper
Preheat oven to 350 degrees. In a large pan of boiling salted water, cook macaroni until just tender but still firm, about 8-10 minutes. In a medium bowl, add the crème fraîche and beat in the egg yolks and mustard; season with salt and pepper to taste. Blanch the broccoli in a pan of boiling salted water until almost tender, about 1 to 2 minutes. Drain and run under cold water; pat dry with paper towels and return to pan. Stir in the crème fraîche mixture. Then, gently fold in the cherry tomatoes and broccoli; season to taste. Place the macaroni mixture into an ovenproof dish and bake for 15 to 20 minutes or until golden brown. Serve warm.