Mac 'n' Cheese - pasta with broccoli and cheese

Ingredients:

• 4 tbsp (60 g) salted butter, plus extra for greasing the pan
• 450 g of pasta
• 1 stalk of celery, finely diced
• Half a head of broccoli, cut off the large stems, divide the head into small florets
• Half a medium onion, finely diced
• 2 tbsp. flour
• 1 teaspoon dry mustard
• 2 cups whole milk
• 1 cup chicken or vegetable broth
• 1/4 cup light cream
• 2.5 cups grated sharp cheddar
• 1 cup diced processed cheese, such as Velveeta
• 1 tbsp. grated parmesan
• 0.5 cups breadcrumbs

Preparation:

1. Preheat oven to 175°C. Grease a baking dish with butter.
2. Bring a pot of water to a boil. Cook the pasta according to package directions until al dente. Drain.
3. Meanwhile, melt the butter in a saucepan over medium heat. Add the celery, broccoli, and onion and cook, stirring, until the vegetables are softened, 4-5 minutes. Use a wooden spoon to break up some of the broccoli. Sprinkle with flour and dry mustard and stir to coat. Pour in the milk, broth, and light cream and cook, stirring, until heated through.
4. Add the cheddar, processed cheese, 1/2 cup of Parmesan, and some salt and pepper and stir to melt the cheese. Add the pasta and stir. Taste and add more salt if needed. Transfer to the prepared baking dish. In a small bowl, combine breadcrumbs Add the remaining 1/2 cup Parmesan and sprinkle over the top of the casserole. Bake until bubbling, about 25 minutes.