Step 1

Preheat oven to 180°C. Cook pasta in a saucepan of salted boiling water until al dente. Add broccoli in the last 2 minutes of cooking. Drain. Transfer to a bowl.

Step 2

Meanwhile, heat oil in a saucepan over medium heat. Sauté leek, stirring occasionally, for 5 minutes or until soft. Add margarine and stir until melted. Add flour and stir for 1 minute. Gradually whisk in milk until smooth. Bring to boil.

Step 3

Whisk for 5 minutes or until mixture thickens. Remove from heat. Stir in cheddar, mustard and corn. Add to pasta.

Step 4

Spray a 2L-capacity ovenproof dish with oil. Pour in pasta and top with parmesan. Bake for 15 minutes or until golden. Serve with salad.