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Broccoli and Stilton Bake

A creamy pasta bake with tender broccoli and sharp Stilton that costs under 70p per portion. Uses just one pan and one dish - minimal washing up.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: british
Ingredients Method

Ingredients
  

  • 300g pasta (penne or fusilli)
  • 1 head broccoli, cut into florets
  • 150g Stilton cheese, crumbled
  • 300ml milk
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 1 onion, finely diced
  • 1 tsp English mustard
  • Pinch black pepper
  • 50g cheddar cheese, grated (for topping)

Method
 

  1. 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.
  2. While the pasta cooks, melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes until soft.
  3. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened, about 3 minutes.
  4. Remove from heat and stir in the Stilton, mustard and black pepper until the cheese has melted.
  5. Combine the pasta and broccoli with the sauce in an ovenproof dish. Top with the grated cheddar.
  6. Bake for 15 minutes until golden and bubbling on top.