320 g penne pasta - dry
500 g broccoli - cut into florets and lengthwise if too big, cut the stem lengthwise in quarters and then into smaller pieces - rinse before use
25 g butter
25 g plain flour T55
300 ml milk 1,5%
1 tablespoon country Dijon mustard
80 g cheddar cheese - grated120 g cheddar cheese - grated, to sprinkle on top
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
300 °C
