In the US, mac and cheese often, on a menu, has its own heading with a choice of flavourings. Courgette and garlicky crumbs get our vote. This macaroni and cheese recipe is easy but super comforting.


  • 300g macaroni
  • 1 bunch spring onions, finely chopped, including the green parts
  • 1 clove garlic, crushed
  • 50g butter, plus a knob
  • 3 courgettes, grated
  • a pinch  chilli flakes
  • 60g plain flour
  • 800ml whole milk
  • 25g parmesan, Grana padano (or veggie alternative), finely grated
  • 100g strong cheddar, grated
  • 100g gruyère, grated
  • 1 tbsp Dijon mustard


olive oil
  • ½ clove garlic, crushed
  • 1/4 loaf sourdough, crusts cut off and pulsed into rough breadcrumbs


  • STEP 1

    Cook the pasta until al dente, then rinse under cold water and drain well. Cook the spring onions and garlic in a knob of butter until soft then add the courgette and chilli and cook for 5-6 minutes until softened. Take off the heat.

  • STEP 2

    Melt the butter in a saucepan. Stir in the flour to make a smooth paste and cook for 2 minutes. Stir the milk into the flour and butter until you get a smooth sauce. Bring to a gentle simmer, cook for a few minutes then take off the heat and stir in half the parmesan, all the other cheeses, the mustard and season. Stir in the macaroni.

  • STEP 3

    Tip half the cheesy mac into an ovenproof dish. Add the courgette mix then top with the rest of the mac.

  • STEP 4

    To make the crumbs, mix 1 tbsp olive oil with the garlic. Toss with the sourdough crumbs and the rest of the parmesan. Scatter over the top of the mac and cheese.

  • STEP 5

    Heat the oven to 200C/fan 180C/gas 6 and cook for around 25-30 minutes until golden, crunchy and piping hot.

Looking for the perfect macaroni and cheese recipe? Check out our favourite mac and cheese recipes here.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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