Mac and cheese with broccoli and a crispy crumb

Preheat the oven to 200°C (180°C fan) and butter a baking dish (about 1.5 L). Bring a large pot of well-salted water to the boil.

Boil the macaroni for about 2 minutes less than the package instructions say. Add the broccoli florets for the last 3–4 minutes so they just turn tender. Drain the pasta and broccoli together and set aside.

Meanwhile, melt 30 g of the butter in another pot over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.

Pour in the milk a little at a time, whisking well after each addition so no lumps form. Simmer gently for 4–5 minutes until the sauce has thickened and coats the back of a spoon.

Remove the pot from the heat and stir in the grated cheddar a handful at a time until melted and smooth. Season with the mustard, nutmeg, salt and pepper to taste.

Gently fold the drained pasta and broccoli into the cheese sauce until everything is evenly coated.

Pour the mixture into the buttered baking dish and spread it out evenly.

Melt the remaining 20 g of butter and mix it with the panko breadcrumbs and the Parmesan, if using. Sprinkle evenly over the top and bake for 18–20 minutes, until bubbling at the edges and the crumb topping is golden brown.