Broccoli and Cheddar Pasta Bake

Instructions

1. 1

   Heat the oven to 200°C (180°C fan). Bring the water to a boil in a large saucepan. Meanwhile, wash the broccoli and cut it into small florets, finely dicing any tender stalk. Grate the cheddar; use cheese explicitly labelled suitable for vegetarians and made with vegetarian rennet.

2. 2

   Add half the salt and the macaroni to the boiling water. Cook for 2 minutes less than the packet's stated cooking time, adding the broccoli for the final 3 minutes. Drain into a colander.

3. 3

   Return the empty saucepan to medium-low heat. Melt the butter, stir in the flour and mustard powder, and cook for 1 minute. Gradually whisk in the milk until smooth.

4. 4

   Bring the sauce to a gentle simmer over medium heat, stirring frequently. Cook for 4–5 minutes until lightly thickened. Remove from the heat and stir in 150 g of the cheddar, the remaining salt and the black pepper until the cheese melts.

5. 5

   Fold the drained macaroni and broccoli into the sauce. Transfer to a roughly 2.5-litre baking dish and scatter the remaining 50 g cheddar evenly over the top.

6. 6

   Bake for 20–25 minutes until bubbling around the edges and golden on top. Rest for 5 minutes before dividing into four portions.