Lighter Mac and Cheese Bowl with Broccoli

• 180 g Whole wheat pasta
• 250 g Broccoli florets
• 20 g Unsalted butter
• 15 g Plain flour
• 250 ml Whole milk
• 1 tsp Dijon mustard
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 90 g Cheddar cheese
• 80 g Greek yogurt

1. Bring a large pot of water to the boil and add half the fine sea salt. Cook the whole wheat pasta until just tender, following the packet timing. Scoop out a mug of the cooking water, then drain.
2. While the pasta cooks, steam the broccoli florets until bright green and tender with a little bite. Drain well so they do not water down the sauce.
3. In a saucepan over medium heat, melt the unsalted butter. Whisk in the plain flour and cook for 1 minute until it smells biscuity but has not coloured.
4. Gradually whisk in the whole milk until smooth, then simmer gently for 2 to 3 minutes until thick enough to coat the back of a spoon. Whisk in the Dijon mustard, remaining fine sea salt, and black pepper.
5. Take the pan off the heat and stir in the cheddar cheese until melted. Stir in the Greek yogurt until smooth; do not boil once the yogurt is added. If needed, loosen with a splash of the reserved pasta water.
6. Add the drained pasta and broccoli to the sauce and fold until evenly coated. Serve hot in bowls.

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