Double Pesto Mac & Cheese

Reserve some of the pasta water, then drain and set aside. Prepare the stock and preheat the oven to 220°C (see Tip).

Tip: you'll finish the mac and cheese with a layer of cheese and then bake it in the oven to melt it. However, if you'd prefer to skip this and save energy, you can just add all the Gruyère in the next step. This will also make it extra creamy!

Melt a knob of butter in a saucepan over medium-high heat. Add the flour and whisk to combine, then fry for 2 - 3 minutes or until fragrant. Gradually add the cream and the stock, whisking constantly to incorporate. Add the pesto cheese and half of the mozzarella, then mix well and allow to melt into a smooth sauce (see Tip).

Tip: if the sauce isn't thick enough, allow to reduce for several minutes.

Transfer the pasta and broccoli rice to the cheese sauce (see Tip). Season to taste with salt and pepper. Finally, add the pesto and mix well to combine, then transfer to an oven dish. Top with the rest of the mozzarella.

Tip: if the sauce is too thick, add a splash of pasta water.

Bake on the top shelf of the oven for 5 - 7 minutes until the cheese is melted and golden-brown, or use the broiling function (see Tip).

Tip: if you're not using the oven, cover the mac and cheese with the lid and allow to stand while you make the salad.