Dr Mobeus
Broccoli and Stilton Bake
Broccoli and Stilton is a classic flavour combination that works just as well in a pasta bake as it does in a soup. The Stilton brings a sharp, salty punch that means you don’t need much of it – 150g is enough to flavour the whole dish. Combined with a simple white sauce and tender broccoli, this is proper comfort food for under 70p per portion.
This is a one-dish meal that needs nothing else, though a green salad on the side would not go amiss. It reheats well the next day for lunch, and the flavours actually improve overnight as the Stilton permeates the sauce.
Broccoli and Stilton Bake
Ingredients
Method
- Preheat the oven to 200C/180C fan. Cook the pasta in boiling water for 8 minutes, adding the broccoli florets for the last 4 minutes. Drain and set aside.
- While the pasta cooks, melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes until soft.
- Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened, about 3 minutes.
- Remove from heat and stir in the Stilton, mustard and black pepper until the cheese has melted.
- Combine the pasta and broccoli with the sauce in an ovenproof dish. Top with the grated cheddar.
- Bake for 15 minutes until golden and bubbling on top.
Tips and Variations
Stilton can be swapped for any blue cheese – try Gorgonzola or Danish Blue for a cheaper alternative. If you do not have Stilton, a strong cheddar with a pinch of salt works too. The sauce thickens as it cools, so do not worry if it seems runny when it goes in the oven. Leftovers keep well in the fridge for 2 days and reheat beautifully in the microwave.
