Simply swap the penne for macaroni,
the broccoli for cauliflower and the
cheddar for Gruyère, and cook as before.
Cook the pasta, adding the broccoli
for the final 4-5 mins and cooking until
tender. Drain well, then heat the grill.
Heat the butter in a saucepan and stir
in the flour. Cook for 1 min, then gradually
add the milk, stirring well between each
addition. Bring to the boil, stirring, then
simmer for 2 mins, before stirring in the
mustard, half the cheese and seasoning.
Mix the pasta and broccoli into the
sauce and spoon into an ovenproof dish.
Scatter over the remaining cheese and
place under a hot grill for 3-4 mins until
golden and bubbling.