You know mac n cheese, yeah? Well here it is pimped with a layer of courgettes with a little chilli kick, nestled between two layers of McCheese, all topped with a layer of garlicky parmesan breadcrumbs gone crunchy.
Think our job here is done, let’s mac’n’cheese.
50 mins | serves 6 | easy
Wooaaa, looks like a lot of ingredients. It is.
2 large courgettes (or 3 medium ones), grated
1 bunch spring onions
1 clove garlic, crushed
pinch chilli flakes
60g plain flour
25g parmesan or similar
100g mature cheddar
1 tbsp dijon mustard
1/4 loaf sourdough pulsed into rough breadcrumbs
1/2 clove garlic, crushed
You know how to make mac n cheese, we’re not about to tell you how to make mac n cheese, don’t worry. The one thing to be sure to do for this mac n cheese is to cook the macaroni al dente. And it really should always be ground white pepper that seasons a white sauce of any kind.
While the pasta is cooking, chop up the spring onions, yep, green bits too, always in our book. Melt a knob of butter (25g) in a large frying pan and chuck in the spring onions til they soften a bit.
Throw the courgette in with the chilli and cook, stirring occasionally, for 5 mins until it’s all softened. Take off the heat. Turn the oven on to heat up to 200°C.
Make your cheese sauce with the cheddar and gruyere, and the mustard and stir the macaroni into it thoroughly well.
Tip half the mac n cheese into a shallow ovenproof dish, top that with the courgettes, making sure the courgette layer goes all the way to the edges.
Pour the last half of mac n cheese over the courgettes and spread it to the edges too.
Mix yer crumbs with the garlic, the parmesan and a tbsp or so of olive oil and scatter liberally over the top – get out to those edges!
Cook for 25-30mins until the topping is golden, crunchy delectable-ness.
Taken from Olive magazine some point in the last two years.