Cheesy macaroni and broccoli pots

Serves: 4

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Total Time: 27

Prep Time: 12

Cook Time: 15

• 350 gram(s) macaroni
• 300 gram(s) broccoli florets
• 50 gram(s) creamy blue cheese (Dolcelatte or Dulce Gorgonzola), crumbled
• 2 clove(s) garlic, crushed
• 1 teaspoon(s) dried red chilli flakes
• 1  x 250g tub mascarpone cheese
• 4 tablespoon(s) Parmesan cheese, grated

Method

1. Cook the macaroni in lightly salted boiling water for 8-10 minutes or until tender, adding the broccoli to the pan for the last 3-4 minutes of cooking. Drain and stir in the blue cheese, garlic and red chilli flakes.
2. Divide the pasta mixture between 4 individual, ovenproof pots or pie dishes. Dot the mascarpone on top and sprinkle with the Parmesan. Place under the grill for 4-5 minutes or until the tops are golden and bubbling. Serve immediately with a tomato and onion salad. Photographs Peter Cassidy; food Sunil Vijayakar

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