Wicklewood Wench's Pregnant Pasta

• 2 cups broccoli florets
• 1 12 cups mature cheese, grated
• 1 cup cooked ham, diced
• 1 cup sweetcorn
• 3 tablespoons butter
• 3 cups milk
• 3 tablespoons flour
• 12 teaspoon prepared mustard
• 1 cup spring onion, chopped
• 2 cups pasta (shapes of your choice)
• salt and pepper (to taste)
• 14 cup spring onion, chopped (for garnish)

1. Cook the pasta according to manufacturer's instructions, drain and set aside.
2. Cook the broccoli in boiling salted water for 15 mins, drain and set aside.
3. Meanwhile, in a large pan, gently melt the butter and remove from heat.
4. Add the flour and blend together until a smooth paste is formed.
5. Return to the heat, gradually adding the milk and beat into a smooth consistency( ensure the flour is cooked out thoroughly or the resulting sauce will taste floury).
6. Stir in the cheese and prepared mustard.
7. Season to taste.
8. Add the cooked pasta, broccoli and all other ingredients (except onion for garnish) to the cheese sauce,coat well.
9. Adjust seasoning to taste.
10. Garnish with remaining spring onion and serve with some focaccia bread or a crusty roll.

broccoli florets, mature cheese, sweetcorn, butter, milk, flour, mustard, spring onion, pasta, salt, spring onion

Taken from www.food.com/recipe/wicklewood-wenchs-pregnant-pasta-437120 (may not work)