Its normally around this time of year, with the days getting shorter and the weather getting cooler, that people start talking about craving ‘wholesome’ or ‘stodgy’ food – things like stews and bakes.  However, for me – and this may explain my, shall we say, well-upholstered physique – there is never a time of year that I’m not reaching for that packet of pasta or yearning for something stodgy and swimming in gravy.  This recipe is one of my speedy – and sooooo satisfying – staples, and one that’s delicious anytime of year.

Ingredients:

For the sauce:

• 2tbsp butter (heaped)
• 2tbsp flour (heaped)
• 500ml milk (I used semi-skimmed)
• 50g grated cheese of your choice (and a wee bit more for scattering over the top of your bake)
• Salt and pepper

Other bits:

• 250g dried pasta (I used rigatoni)
• 1 ‘head’ of broccoli (or you could use cauliflower or a combination of both) – broken down into similarly sized florets

---

Method:

For the sauce:

Melt the butter in a medium hot pan until it starts to froth.  Add in the flour and stir into the melted butter to form a roux.  Keep stirring for a couple of minutes until the gloopy paste turns a shade darker and becomes golden.  Gradually add the milk and stir-stir-stir – the contents of the pan will turn super-thick and then thin out again.  Let this mixture bubble away for a few minutes until glossy and thickened, and VOILA – you have created a white sauce.

Remove from the heat and stir in the grated cheese (I used a wacky smoked Welsh goats cheese that was on offer in the supermarket) until it has melted away.  Return the pan to a low heat and cook for a few more minutes.  Taste and season to your liking.

Depending on how you are getting along with your pasta and veggies, you can either let the sauce blip away on a very low heat with an occasional stir, or remove from the heat and place a layer of clingfilm on top to prevent an icky skin from forming.

For the rest:

Preheat your oven to 180c

Fill a large pan with water and a generous amount of salt and bring to the boil.  Pop in your pasta and cook for 2 – 3 minutes less than the recommended cooking time.  When your pasta has about 3 minutes left to go (so about 5 minutes less than the cooking time on the packet – I hope you’re following?) add the broccoli to the pan.  After 3 minutes drain the pasta and veggies into a colander.

Mix the pasta, veggies and sauce in a large ovenproof dish or deep baking tray and scatter the top with more melted cheese.  Pop the bake in the oven and cook until the top has turned golden and crispy and the sauce is bubbling away at the sides (about 10 – 15 minutes depending on your oven).  I like to let my bake sit for a bit and cool slightly, to become a bit more solid and sticky, before serving.