A great big pot of cheesy pasta with a healthy addition of broccoli. Perfect for dinners and in lunchboxes. 

 Serves 6 

Ingredients  

2 Tbsp canola oil
1 onion, finely chopped
2 cloves garlic, grated
3 Tbsp butter
3 Tbsp flour
2 cups milk
2½ cups vegetable stock
Salt and milled pepper
2 tsp Dijon mustard
1 tsp paprika
2 sprigs thyme, leaves picked
500g shell pasta
1 head broccoli, cut into small florets
100g Cheddar, grated 

Method  

1. Preheat oven to 180°C
2. Add oil to a large casserole dish set over medium heat. 
3. Fry the onion for 6 minutes, until lightly golden.
4. Add the garlic and butter, frying for another 2 minutes until fragrant. 
5. Stir through the flour, using a wooden spoon to mix everything together well. 
6. Add the milk ¼ cup at a time, stirring until thickened before adding the next portion.
7. Pour in the vegetable stock, stirring until simmering.
8. Stir through the mustard, paprika and thyme and pasta. Season well.
9. Cover the dish with foil and bake for 20 minutes.
10. Uncover, stir through the broccoli, then scatter over the cheese
11. Bake for another 20 minutes, or until the cheese is lightly charred. Serve.

Recipes & styling: Liezl Vermeulen
Photography: Zhann Solomons