Courgette mac ‘n’ cheese with garlic sourdough crumbs
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 300g macaroni
- 1 bunch spring onionsfinely chopped, including the green parts
- 1 clove garliccrushed
- 50g butterplus a knob
- 3 courgettesgrated
- a pinch chilli flakes
- 60g plain flour
- 800ml whole milk
- 25g parmesan, Grana padano (or veggie alternative)finely grated
- 100g strong cheddargrated
- 100g gruyèregrated
- 1 tbsp Dijon mustard
GARLIC CRUMBS
- olive oil
- ½ clove garliccrushed
- 1/4 loaf sourdoughcrusts cut off and pulsed into rough breadcrumbs
Nutrition: per serving
- kcal609
- fat29.1g
- saturates16.6g
- carbs59.3g
- fibre3.8g
- protein25.4g
- salt1.5g
Method
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.
