Ingredients: pasta, broccoli, bell pepper, onion, garlic, cherry tomatoes, bechamel sauce: milk, butter, flour, ground black pepper, ground nutmeg, grated cheese
Cooking method:
Boil macaroni in salted water.
Separate the broccoli into small florets and boil in boiling water for 2 minutes, drain the water, pour over the broccoli with ice water. Finely chop the onion, bell pepper and garlic.
In vegetable (olive) oil, fry the onion for 4-5 minutes until soft, add bell pepper and garlic. Then add boiled broccoli, salt, cook for 2-3 minutes over medium heat.
Prepare the bechamel sauce. Heat the milk, but do not boil. In a saucepan, melt the butter over low heat, add the flour and stir with a whisk until smooth. Gradually pour in the hot milk, whisking constantly. Cook, stirring constantly with a whisk, until the consistency of the sauce (about 5 minutes). At the end, salt, add a pinch of nutmeg.
Place cooked pasta in a baking dish. Pour half of the sauce over pasta. Top with vegetables and halved cherry tomatoes. Then again bechamel sauce and top with grated cheese. Bake in a preheated oven at 180 degrees until golden brown.