Ingredients

The following ingredients have 4 Servings
  • 200g macaroni
  • 350g broccoli florets
  • 340g can sweetcorn, drained
  • 40g butter
  • 40g plain flour
  • 600ml semi-skimmed milk, warmed
  • 1tsp English mustard (optional)
  • 175g strong Cheddar cheese, grated

Instruction

  • Heat the oven to 200°C, gas 6. Cook the macaroni in a large pan of salted water for 5 mins. Cut the broccoli into small florets add to the pan and cook for a further 3 mins until the macaroni and broccoli are just tender. Drain, and turn into the ovenproof dish.
  • To make the sauce: melt the butter in a pan, stir in the flour and cook, stirring over a medium heat for 1 min. Remove from the heat and gradually add the milk, stirring well after each addition. Return to the heat and bring to the boil, and cook, stirring, until the sauce thickens.
  • Remove from the heat, add the mustard if using and season with salt and pepper. Add three quarters of the cheese, stir until the cheese has melted.
  • Add the sweetcorn and pour into the dish, fork the sauce through the pasta and broccoli. Scatter the remaining cheese on top, then bake in the oven for 20 mins until the dish is bubbling and the top is golden.