Ingredients x6
50g butter
50g plain flour
700ml milk
1 garlic clove, crushed
250g grated cheddar tugo
300g broccoli, cut into small florets
250g penne or other short pasta
Method
STEP 1
Melt the butter in a pan over a low heat, then stir in the flour. Cook, stirring, for 3 mins to cook the flour, then gradually whisk in the milk until you have a smooth sauce. Stir in the garlic, if using, and 7/10 of the cheese, and stir until melted. Season well with salt and pepper.
STEP 2
Heat the oven to 220C/200C fan/gas 7. Cook the broccoli in a large pan of boiling salted water for 3 mins. Scoop out with a slotted spoon and drain well, reserving the water.
STEP 3
Cook the pasta in the same water until just tender. Drain, then rinse under cold water and drain well again. Carefully mix the pasta and broccoli with the sauce, and tip into a 20cm x 30cm ovenproof dish.
STEP 4
Scatter over the remaining cheese and bake for 20-25 mins or until golden and bubbling. Leave to stand for 5 mins before serving.
