Cheese and Broccoli Pasta

Cheesy Pasta with Broccoli
(This recipe is just for one)

1 heaped tablespoon butter
1 large clove garlic
1/2 brown onion
1 heaped tablespoon flour
1 cup milk
1/4 cup grated cheese (I used cheddar and parmesan)
1 head broccoli
Wholegrain pasta

Cook the pasta according to packet directions. While the pasta cooks prepare the rest of the meal. When the pasta is ready drain and set aside.

Cut the broccoli into small florets and steam until done. Set aside.

Crush the garlic and chop the onion up finely. Melt the butter in a small saucepan over medium heat, then add the garlic and onion and let them cook for a couple of minutes, stirring all the while. Next, add the flour and stir quickly, so that you have a thick, sort of dry looking paste (a roux).

Cook the roux for a couple of minutes, but keep stirring it so that it doesn't burn. Add a splash of the milk and stir briskly, until everything is smooth and thick. Add another splash of milk and stir quickly, and so on. When all the milk is added you should have a smooth, slightly thick sauce. If it is lumpy, you have added the milk too quickly and simply need to whisk it briskly. Then turn the heat right down low.

Season the sauce with salt and pepper. Add the cheese and stir until it is melted and well combined. Then add the cooked broccoli and stir it until it is all coated.

Add the drained pasta, and again stir it until it is well coated in the sauce. Then serve it up, perhaps with a little more grated cheese over the top.