Name: Mac ‘n’ Cheese with broccoli and Comté
Ingredients: 3 tsp cornflour; 700ml whole milk; 300g dried cavatappi pasta (or fusilli); 65g unsalted butter, cut into roughly 3cm cubes; 3 garlic cloves, crushed; 1 tbsp dijon mustard; 100ml double cream; 200g tenderstem broccoli, stems cut into 1cm pieces, florets left intact; ½ savoy cabbage (200g), core removed and cut into large petals; 200g Comté, grated; black pepper; flaked sea salt

New

Serves 4 - 6

Prep 10 min

Cook 25 min

A classic, easy, one-pot mac ‘n’ cheese, loaded up with broccoli and cabbage because, well, we need some greens to balance all this cheese. The cheese of choice here is Comté (although Gruyère or even a classic cheddar will work wonders too). Comté adds an extra nuttiness, as well as a bit of funk, which marries well with the greens. Great for all ages, best enjoyed with a finishing splash of Tabasco for adults.

Ingredients

3 tsp	cornflour
700ml	whole milk
300g	dried cavatappi pasta (or fusilli)
65g	unsalted butter, cut into roughly 3cm cubes
3	garlic cloves, crushed
1 tbsp	dijon mustard
100ml	double cream
200g	tenderstem broccoli, stems cut into 1cm pieces, florets left intact
½	savoy cabbage (200g), core removed and cut into large petals
200g	Comté, grated
	black pepper
	flaked sea salt

Method

Put the cornflour into a wide ovenproof sauté pan and slowly whisk in the milk and 400ml water.
Add in the dried pasta, butter, garlic, mustard, ½ teaspoon black pepper, and 1 ¼ teaspoon flaked salt, and place on a medium high heat. Bring to a simmer, then stir in the broccoli and cabbage and bring back to a simmer.
Turn the heat down to medium and cook uncovered, stirring frequently, for 12–14 minutes, or until the pasta is al dente and the sauce has almost evaporated.
Remove the pan from the heat and stir in the cream. Add in ⅔ of the cheese, a little at a time, stirring continuously to make a smooth, creamy sauce.
Turn the grill on to 240C. Sprinkle the remaining cheese over the pasta and slide the pan under the grill for 7-8 minutes until nicely browned on top.
Remove from the oven and let cool for a few minutes before serving straight from the pan.