I love vegetables too much to be serving up a meal (especially to students!) that is utterly bereft thereof. Fussy eaters can always pick out the broccoli then this becomes essentially macaroni cheese. And don’t underestimate the draw of cheesy pasta, even for people who otherwise would complain about a lack of meat in their dinner. Serves about 20.
1.5kg penne pasta
1kg broccoli, cut into florets
4 tbsp wholegrain mustard
600g cheddar, grated
- Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well.
- Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
- Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and bake 10 minutes at 180oC (or under a grill if you have one)