A versatile pasta bake is a midweek staple and this recipe can even be made ahead and frozen for extra convenience
Prep:10 mins
Serves 6 – 8
1l milk2 garlic cloves, bashed2 bay leaves500g dried pasta350g broccoli, in small florets75g butter75g plain floura little freshly grated nutmeg1 tsp mustard powdersmall bunch parsley, roughly chopped200g cheese, grated (cheddar, Parmesan, Gruyère, or a mixture)
STEP 1Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.STEP 2Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.STEP 3Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.
