Ingredients
150 g fusilli pasta
1 small head broccoli cut into florets
2 slices day-old thick bread, crusts removed
2 tbsp butter
2 tbsp plain flour
1 1/2 cups milk
1 1/2 cups grated cheese
1 cup frozen peas and corn
Method
Preheat oven to 190°C or 170°C fan. Cook pasta in a large saucepan of boiling water according to packet directions, or cooked to your liking. Add broccoli for the last 2 mins of cooking. Drain well. Tear bread into pieces, and place food in a food processor. Process until coarse crumbs form. Set crumbs aside.
Melt butter in a large saucepan, and add flour. Cook, stirring for 1 min. Add milk a little at a time, stirring, until smooth between each addition.
When all milk has been added, increase heat to medium and bring to the boil, while gently stirring. When it comes to the boil, reduce heat to low and simmer for 2 mins. Add 1 cup of cheese and stir until melted.
Mix together the pasta and broccoli, cheese sauce, peas and corn. Spoon the mixture into 4 x 1 1/2 cup-capacity ovenproof dishes, and stand them on a tray. Combine breadcrumbs and remaining cheese and sprinkle over the top of the pasta pots. Bake for approx 15 mins, until golden brown on top.
