Mac ‘n’ Cheese with broccoli and Comté

食材

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

步驟

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.