- 200 g macaroni
- 400 g broccoli, trimmed and cut into small florets
- 3 tbsp cornflour
- 630 ml British skimmed milk
- 100 g spring onions, trimmed and finely chopped
- 1 tbsp French Dijon mustard
- 50 g lighter mature British cheese, grated
- 50 g fresh breadcrumbs (about 1½ slices white bread)
- 3 sprigs fresh thyme, leaves picked
- 4 tomatoes, sliced into rounds
Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil, add the macaroni and cook for 5 minutes, then add the broccoli and cook for a further 3 minutes. Drain, then tip into a 2-litre baking dish.
Make a paste with the cornflour and 2 tablespoons of the milk. Pour the rest of the milk into a pan and bring to the boil. Add the paste and whisk continuously with a balloon whisk, until you have a smooth, velvety sauce.
Stir in the spring onions, the mustard and two-thirds of the cheese, then pour the sauce over the macaroni and broccoli.
Mix the breadcrumbs with the remaining cheese and the thyme. Arrange the tomato slices over the top of the dish, slightly overlapping as you go, then scatter the herby breadcrumbs over the top. Bake for 20-25 minutes until the top is golden and crusty and the filling is bubbling. Allow to stand for 5 minutes, season with freshly ground black pepper and serve.