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 

Ingredients 

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Wooaaa, looks like a lot of ingredients. It is.

300g macaroni

2 large courgettes (or 3 medium ones), grated

1 bunch spring onions

1 clove garlic, crushed

pinch chilli flakes

75g butter

60g plain flour

800ml milk

25g parmesan or similar

100g mature cheddar

100g gruyere

1 tbsp dijon mustard

garlic crumbs: 

1/4 loaf sourdough pulsed into rough breadcrumbs

1/2 clove garlic, crushed

olive oil

Method

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.

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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.

McCheese.

 

Taken from Olive magazine some point in the last two years.

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