250g/9oz tiny frozen or fresh broccoli florets 200g/7oz dry short pasta shapes, such fusilli or penne
600ml/20fl oz semi-skimmed milk, 40g/1½oz butter, 40g/1½oz plain flour, 75g/2½oz mature cheddar, salt, and freshly ground black pepper
One 185g can of tuna, drained with water or brine; two firm, ripe tomatoes, cut (optional)
Step 1
Half-fill a large saucepan with water and place it over a high heat. Once the water reaches a rolling boil, carefully add the pasta and give it a quick stir to prevent it from sticking together. Return the water to the boil, then reduce the heat slightly if needed and cook the pasta according to the packet instructions until it is just tender, or
al dente. Stir occasionally during cooking to ensure the pasta cooks evenly.
Step 2
A few minutes before the pasta is due to finish cooking, add the frozen broccoli florets directly to the same pan. Allow the broccoli to cook alongside the pasta for the final 2-3 minutes, until the florets are bright green and just tender while still retaining a slight bite. Cooking the broccoli in the same pan not only saves time and washing up, but also allows the vegetables to absorb some of the starchy pasta water, helping them blend seamlessly into the finished dish.
Step 3
Once both the pasta and broccoli are cooked, carefully drain them in a colander, reserving a little of the cooking water if required for the sauce. They are now ready to be combined with the remaining ingredients.
Step 4
Meanwhile, prepare the sauce by placing the butter, flour and milk into a medium saucepan and setting it over a medium heat. As the butter begins to melt, whisk the ingredients together continuously with a balloon whisk to create a smooth, lump-free mixture. Continue stirring steadily as the sauce heats, ensuring that all the ingredients are fully combined and that nothing sticks to the bottom of the pan. As the mixture warms through, it will gradually begin to thicken and develop a creamy texture. Keep whisking gently to prevent lumps from forming and to maintain a smooth consistency. Cook for several minutes until the sauce is just beginning to bubble around the edges and has thickened enough to lightly coat the back of a spoon, creating a rich and velvety base for the cheese sauce.
Step 5
As the mixture heats up, it will gradually begin to thicken. Keep whisking until the sauce reaches a smooth, creamy consistency and is just starting to bubble around the edges. At this stage, the flour will have cooked through, creating a velvety roux-based sauce with no raw flour taste. The finished sauce should be thick enough to lightly coat the back of a spoon while still being pourable, providing the perfect base for the remaining ingredients.
Step 6
Continue to cook the sauce for a further 2-3 minutes over a gentle to medium heat, stirring constantly with the whisk or a wooden spoon to ensure it remains smooth and does not stick to the pan. As it cooks, the sauce will become thicker and richer in texture. It is ready when it has reached a creamy consistency and is thick enough to coat the back of a spoon, leaving a clear line when a finger is drawn through it. Once the sauce has thickened, remove the pan from the heat and gradually stir in half of the grated cheese. Mix well until the cheese has completely melted and is fully incorporated into the sauce, creating a smooth, glossy cheese sauce. Taste the mixture and season as needed with salt and freshly ground black pepper, adjusting the seasoning to suit your preference.
Step 7
While the sauce is resting, preheat the grill to its highest setting. Allow it plenty of time to become fully heated, as a very hot grill will help create a beautifully golden, bubbling topping when the dish is finished and placed underneath it.
Step 8
Drain the cooked pasta and broccoli thoroughly in a colander, then transfer them to a large ovenproof dish. Drain and flake the tuna into bite-sized pieces and scatter evenly over the pasta mixture. Pour the warm cheese sauce over the top, ensuring all the ingredients are coated. If using tomatoes, arrange the slices over the surface, then sprinkle with the remaining grated cheese. Place the dish under a preheated hot grill for 4-5 minutes, or until the cheese has melted and turned golden brown. Remove carefully from the grill, allow to stand briefly, then serve hot.
Step 11
Serve immediately while piping hot, spooning generous portions onto warmed plates. The creamy cheese sauce, tender pasta and broccoli, flaky tuna, and golden cheese topping combine to create a comforting and satisfying meal. For a complete dinner, serve alongside a crisp green salad or some warm crusty bread.
