Brink milk, garlic to the boil in a small saucepan, then remove from the heat and leave. Cook the pasta to Al Dante following pack instructions, adding the broccoli for the final 2 minutes. Drain.

Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 minute. Add the milk a little at a time, stirring constantly. Bubble for 1-2 minutes, stirring constantly until you have a thick, lump-free sauce.

Remove from the heat and stir in all but a handful of the cheese. Combine with the pasta and broccoli and transfer to one large dish. Heat the grill to high and cook for 2-3 minutes until golden and bubbly.