Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Cook the pasta in a large pan of lightly-salted boiling water for 8-10 minutes, until tender, adding the broccoli florets for the last 5 minutes. Drain and set aside. Melt the butter in a saucepan and make a roux with the flour. Remove from the heat and gradually add the milk, stirring well after each addition. Add the Dijon mustard, season and return to the heat. Thicken the sauce by bringing slowly to the boil, stirring constantly. Remove from the heat again and add two thirds of the cheese, blending it well. Now add the drained pasta and broccoli. Stir gently and transfer to a fire-proof shallow dish. Sprinkle over the remaining grated cheese, and brown under a pre-heated grill for 5 minutes, until the cheese has melted to a golden brown colour. Add the almonds for the last minute. Serve with fresh crusty brown bread.
