17 February 2018


I’m Rachel Steiner. Orginally from Richhill Co. Armagh, now living in Thun, Switzerland, with my husband Jürg and son Ruben. I’m a full-time mum, part-time English teacher, and definitely not the best cook in the world!

I’ll never forget the first time I made this pasta bake. It was a Sunday morning at 11am and I had just found out we were having visitors for lunch.

Pretty much the only fresh ingredient I had was brocolli. So, trying not to panic, I googled “brocolli“, and up popped this great recipe. It’s tasty, filling, easy to make, and cheap! Since then I’ve cooked it many times, and now I add bacon to the top for some extra flavour. It’s especially handy for visitors, because you can make it in advance and just put it in the oven when they arrive, so you don’t have to spend the whole time in the kitchen. I hope you enjoy it as much as we do!


• 200g macaroni

• 350g broccoli florets

• 340g can sweetcorn, drained

• 40g butter

• 40g plain flour

• 600ml semi-skimmed milk, warmed

• 1tsp English mustard (optional)

• 175g strong Cheddar cheese, grated


Heat the oven to 200°C, gas 6. Cook the macaroni in a large pan of salted water for 5 mins. Cut the broccoli into small florets add to the pan and cook for a further 3 mins until the macaroni and broccoli are just tender. Drain, and turn into the ovenproof dish.

To make the sauce: melt the butter in a pan, stir in the flour and cook, stirring over a medium heat for 1 min. Remove from the heat and gradually add the milk, stirring well after each addition. Return to the heat and bring to the boil, and cook, stirring, until the sauce thickens.

Remove from the heat, add the mustard if using and season with salt and pepper. Add three quarters of the cheese, stir until the cheese has melted.

Add the sweetcorn and pour into the dish, fork the sauce through the pasta and broccoli.

Scatter the remaining cheese on top, then bake in the oven for 20 mins until the dish is bubbling and the top is golden.

Rachel Steiner


If you have a recipe you would like to share, please feel free to send it, with a picture of yourself and a short explanation of who you are and why you have chosen to share that particular recipe. We’d love to hear from you!