From the Restaurant at Home cook book
Although a jar or tin of sauce makes things easier, making your own sauce is worth the effort. The sauce can be made in bulk, divided up and frozen for future use.
The whole dish can be cooked in advance and reheated. In fact, there are two distinct stages to our pasta bake: assembly then later cooking. Use anything you like for the filling. This just happens to be mushroom and broccoli.
For the sauce
Place 1 tablespoon each of butter and flour in a pan over a low heat. Add an equal amount of milk and stir continuously to make a paste. We’re looking for something resembling wallpaper paste, with no lumps.
Gradually add more milk and flour in equal measures to make a basic roux. We need around a litre. Keep stirring and add butter to taste.
Add 1/2 kilo of cheese and melt it into the white sauce over a low heat.
For the pasta bake
Boil some pasta. Around 100g per serving.
Fry around 1/2 kilo of mushrooms in some oil over a low heat until soft and dark brown.
Boil, steam or microwave about 1/2 kilo of broccoli.
Drain the cooked pasta and pour it into the pan with the mushrooms. Add more oil and toss to coat the pasta.
Pour the pasta, mushrooms and broccoli into a large Pyrex dish or baking tin. Pour over the cheese sauce, season with salt, pepper, herbs and spices to taste.
Sprinkle grated cheese on top, then bake in an oven at 150c for 60-90 minutes.
Serve with garlic toast.
A little vague or complicated? Let us do it for you instead.