Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and broccoli cheese bake to infuse. Strain the milk into a jug.

Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce. Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes.

Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Free Ebook – 10 Healthy Freezer Meals! Wholesome Yum is a food blog for healthy recipes and keto recipes. Here you will find simple, healthy dishes made with whole food ingredients, as well as gluten-free, low carb meals — all with 10 ingredients or less. Learn how to make the best broccoli cheddar soup in 20 minutes!