Broccoli pasta bake

Melt the butter in a pan over low heat, then stir in the flour. Cook, stirring, for 3 minutes to cook the flour, then gradually whisk in the milk until you have a smooth sauce. Stir in the garlic, mustard, and 225g of the Emmental and cheddar cheese, and continue stirring until melted. Season well with salt and pepper.

Heat the oven to 220°C. Cook the broccoli in a large pan of boiling salted water for 3 minutes. Remove with a slotted spoon and drain well, reserving the water.

Cook the pasta in the same water until just tender. Drain, then rinse under cold water and drain well again. Carefully mix the pasta and broccoli with the sauce, and tip into a 20cm x 30cm ovenproof dish.

Sprinkle cheese on top and bake for 20-25 minutes or until golden and bubbling, then let it rest for 5 minutes before serving.