Courgette mac ‘n’ cheese with garlic sourdough crumbs
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 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
GARLIC CRUMBS
- olive oil
- ½ clove garlic, crushed
- 1/4 loaf sourdough, crusts cut off and pulsed into rough breadcrumbs
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.
