Recipe Index

Ingredients

• 1 3/4 oz unsalted butter
• 1 3/4 oz plain flour
• 21 fl oz semi-skimmed milk
• 6 oz cheddar, grated
• 2 Tbsp. mascarpone
• 1 tsp. Dijon mustard
• Pinch cayenne pepper
• 11 1/2 oz pasta shells (conchiglie)
• 12 1/4 oz broccoli, stalks and florets roughly chopped
• 1 leek, sliced
• 8 cherry tomatoes, halved
• 1 Tbsp. pine nuts (optional)
• 1 Tbsp. breadcrumbs
• 1 Tbsp. grated Parmesan
• Salt and freshly ground black pepper

Method

1. Heat the oven to 375°F and start the cheese sauce.
2. Melt the butter in a saucepan over medium heat, stir in the flour and cook for a minute until it smells biscuity, then gradually whisk in the milk until smooth; season with salt and pepper and simmer gently, stirring frequently, for about 4 minutes until thick and silky.
3. Stir two-thirds of the cheddar, the mascarpone, mustard and cayenne into the sauce and cook until the cheese melts, then take the pan off the heat.
4. Cook the pasta in plenty of boiling water following the packet directions, adding the broccoli and leek for the final 2 minutes, then drain and return everything to the pan.
5. Stir the cheese sauce through the pasta and vegetables until thoroughly coated and spoon the mixture into an ovenproof dish.
6. Scatter the cherry tomatoes and pine nuts, if using, over the top, followed by the breadcrumbs, the remaining cheddar and the Parmesan.
7. Bake for 20 to 25 minutes until bubbling hot with a golden brown top.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data