Michael and Rachel's

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Cheesy Broccoli Pasta Bake

Updated: 04 Nov 2022

Ingredients

  • 200g pasta
  • 350g broccoli, in small florets
  • 50g grated cheese
  • 1 tub cheese sauce

For home-made cheese sauce

  • 400ml milk
  • 1 garlic clove
  • 1 bay leaf
  • 35g butter
  • 35g plain flour
  • ½ teaspoon mustard powder
  • Parsley
  • 150g cheese (cheddar, parmesan, or gruyere)

Method

  1. Bring the milk, garlic, and bay leaf to the boil in a small saucepan, then remove from the heat and leave to infuse.
  2. Cook the pasta to al dente, adding the broccoli to the pan for the final 3 minutes. Drain. While it cooks, start on step 3.
  3. Strain the milk into a jug. Heat the butter in the pan until foaming, then stir in the flour for 1 minute. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 minutes, stirring constantly until you have a thick, lump-free sauce.
  4. Remove from the heat and stir in the mustard powder, parsley, and about three quarters of the cheese. Combine with the pasta and broccoli, and transfer to heatproof dishes. Scatter over the remaining cheese and grill for 2-3 minutes until golden and bubbling. Remove from the grill and let it cool slightly before serving!