Mac 'n' Broccoli Cheese

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle (used in step 4)

Peel and finely dice the onion(s)

Peel and roughly chop the garlic
Cut the broccoli into florets

Add the broccoli florets to a baking tray, drizzle with a little olive oil and season with salt and pepper

Put it in the oven for 20-25 min or until the broccoli is crispy on the outside

Meanwhile, heat a large wide-based pan with 1 tbsp (2 tbsp) of olive oil

When hot, add the chopped onion with a pinch of salt

Cook on a medium heat for 8 min or until softened, then add the garlic and cook for a further 2 min

Once the onion is cooked, set aside in a bowl for step 7

Meanwhile, add the pasta to a large pot of boiling water with a large pinch of salt

Cook for 8 min, or until al-dente

Once cooked, drain and allow to steam dry in the colander

Meanwhile, break up the stilton into small pieces

Bash up the walnuts (whilst still in the bag) with a rolling pin or other suitable implement until you have fine crumbs

Tip: Alternatively, use a food processor or pestle and mortar to break up the walnuts

Return the onion pan to a medium heat and melt 30g (60g) of butter

Once melted, gradually stir in 30g (60g) of flour and cook for 2 min, stirring constantly

You should end up with a sandy textured, honey coloured paste

This is your roux

Whisk 400ml (800ml) of milk gradually into the roux

Cook for 5 min, stirring continously, until a smooth fairly loose sauce forms, then remove it from the heat

Add the stilton and onion-garlic mix to the sauce

Stir in the pasta and season with salt and pepper