300 g macaroni
1 bunch spring onions, finely chopped, including the green parts
1 clove garlic, crushed
50 g butter plus a knob
3 zucchini, grated
1 pinch chilli flakes
60 g plain flour
800 ml whole milk
25 g parmesan, Grana padano (or veggie alternative), finely grated
100 g strong cheddar, grated
100 g gruyère cheese, grated
1 tbsp dijon mustard
1 tbsp olive oil
½ clove garlic, crushed
¼ sourdough loaf, crusts cut off and pulsed into rough breadcrumbs
- 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 zucchini and chilli and cook for 5-6 minutes until softened. Take off the heat.
- 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.
- Tip half the cheesy mac into an ovenproof dish. Add the zucchini mix then top with the rest of the mac.
- 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 ‘n’ cheese.
- Heat the oven to 200C/fan 180C/gas 6 and cook for around 25-30 minutes until golden, crunchy and piping hot.