Broccoli Cheddar Pasta Bake

Small pasta shells catch a creamy cheddar sauce while broccoli florets add colour and texture. The pasta is slightly undercooked before baking so it does not turn mushy in the oven. A reserved handful of cheese forms the golden top.

Ingredients

• 300 g dried pasta shells
• 400 g broccoli florets
• 40 g butter
• 40 g plain flour
• 600 ml milk
• 180 g grated cheddar
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 200°C / 400°F. Cook the pasta in boiling water for two minutes less than the packet time. Add broccoli for the last two minutes, then drain well.
2. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute without browning.
3. Whisk in the milk a little at a time. Bring to a gentle simmer, stirring, and cook for 3–4 minutes until the sauce coats a spoon.
4. Remove from the heat. Stir in the mustard, salt, pepper and 120 g cheddar. Fold in the drained pasta and broccoli.
5. Transfer to a 23 × 33 cm baking dish and scatter with the remaining 60 g cheddar. Bake for 20–25 minutes until bubbling and golden.
6. Rest for five minutes before serving. Refrigerate leftovers within two hours and use within three days; reheat until hot throughout.

Cook pasta and broccoli together

Add the broccoli near the end of the pasta cooking time. Smaller florets need only a brief boil before baking. Drain thoroughly so cooking water does not thin the cheese sauce.

Build a smooth sauce

Cook the butter and flour together for a minute, then whisk in milk gradually. The first additions make a thick paste; keep whisking as you add the rest. Gentle heat and steady stirring help prevent lumps.

Add cheese off the heat

Take the sauce off the burner before stirring in the grated cheddar. Very high heat can make cheese sauce look oily or grainy. Save part of the cheese for the topping rather than melting it all into the sauce.

Bake until bubbling

The centre should be hot and the edges actively bubbling. If you assemble the dish ahead and chill it, allow a longer baking time and check that the centre reaches 74°C / 165°F. Do not leave the assembled dairy-based dish sitting out for hours.

FAQs

How many portions does this make?

This recipe makes 6 portions with the quantities listed.

What should I check before serving?

Transfer to a 23 × 33 cm baking dish and scatter with the remaining 60 g cheddar. Bake for 20–25 minutes until bubbling and golden.

How should I store leftovers?

Rest for five minutes before serving. Refrigerate leftovers within two hours and use within three days; reheat until hot throughout.