Summer ale mac 'n' cheese

Method

1. Cook the pasta according to the pack instructions, reserving a mugful of the cooking water before draining
2. Meanwhile, melt the butter in a large, deep frying pan over a medium heat
3. Cook the leek and garlic for 2-3 mins, until beginning to soften
4. Add the broccoli and ale and bring to a simmer
5. Cook for 5 mins, until the broccoli is tender and the sauce has slightly reduced
6. Remove from the heat, push the vegetables to one side of the pan and add the soft cheese to the liquid, stirring until melted
7. Tip in the cooked pasta and stir to coat
8. Season, then stir through the parsley and 60g of the grated cheese, adding splashes of the reserved pasta water until you have a nice sauce consistency
9. Tip into a large baking dish
10. Preheat the oven to 220°C/fan 200°C/gas 8
11. Mix the breadcrumbs with the thyme and remaining cheese
12. Season and scatter over the pasta
13. Bake for 18-22 mins, or until the crumbs are golden and the sauce is bubbling
14. Leave to stand for 5 mins before serving with the salad on the side