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.
Ingredients
- macaroni 300g
- spring onions 1 bunch, finely chopped, including the green parts
- garlic 1 clove, crushed
- butter 50g, plus a knob
- courgettes 3, grated
- chilli flakes a pinch
- plain flour 60g
- whole milk 800ml
- parmesan, Grana padano (or veggie alternative) 25g, finely grated
- strong cheddar 100g, grated
- gruyère 100g, grated
- Dijon mustard 1 tbsp
Garlic crumbs
- olive oil
- garlic ½ clove, crushed
- sourdough 1/4 loaf, crusts cut off and pulsed into rough breadcrumbs
Method
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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.
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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.
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Step 3
Tip half the cheesy mac into an ovenproof dish. Add the courgette mix then top with the rest of the mac.
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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.
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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.
Nutritional Information
- Kcals 609
- Fat 29.1g
- Saturates 16.6g
- Carbs 59.3g
- Fibre 3.8g
- Protein 25.4g
- Salt 1.5g
