Mac 'n' Cheese with broccoli and Comté
| prepPreheat grill to 240°C / 464°F | ||||||
| 3 tsp cornflour | Whisk cornflour with milk & water | Add pasta, butter, garlic, mustard, pepper & salt; simmer | Stir in broccoli & cabbage; simmer 12–14 min until al dente | Remove from heat, stir in cream & first cheese portion | Top with remaining cheese, grill 240°C / 464°F, 7–8 min | Cool a few minutes before serving |
| 700 ml whole milk | ||||||
| 300 g dried cavatappi pasta (or fusilli) | ||||||
| 65 g unsalted butter, cut into roughly 3 cm cubes | ||||||
| 3 garlic cloves, crushed | ||||||
| 1 tbsp Dijon mustard | ||||||
| 200 g tenderstem broccoli, stems cut into 1 cm pieces, florets left intact | ||||||
| ½ savoy cabbage (200 g), core removed and cut into large petals | ||||||
| 100 ml double cream | ||||||
| ⅔ of 200 g Comté, grated | ||||||
| ⅓ of 200 g Comté, grated | ||||||
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