Broccoli, Bacon and Red Leicester Pasta Bake
300g dried pasta (fusilli, penne are ideal)
4-6 rashers smoked bacon, cut into strips
1 small head purple sprouting broccoli cut into stalks
25g plain flour
100g red Leicester cheese
Salt and pepper
Get a pan of water on to boil (preferably one that has a steamer too) and when boiling add the pasta. Cook according to packet instructions and 2-3 minutes before the end of cooking time add the broccoli to the steamer on top of the pasta.
While the pasta cooks dry fry the bacon in a non-stick pan until crispy and put to one side.
In a saucepan melt the butter until lightly foaming and then stir in the flour. Cook for a minute or two then whisk in the milk bit by bit until you have a thick sauce. Add a little salt and plenty of pepper, remove from the heat and stir in most of the cheese.
Preheat an oven to 200C.
Drain the pasta and put it back into the pan you cooked it in. Mix in the bacon, broccoli and sauce then put it all into a large oven proof container.
Sprinkle over the remaining cheese then put into the oven for 20-25 minutes until the cheese has melted and turned golden brown on top.