Go to all recipes
Summer ale mac 'n' cheese

Summer ale mac 'n' cheese


We’ve reinvented this classic pasta dish with broccoli and a delicious Co-op summer ale.

  • Feeds 6 Feeds 6
  • Ready in 40 minutes

Each serving contains

  • Energy
    2311kj 550kcal
  • Fat
    Med 24%
  • Saturates
    High 49%
  • Sugar
    Low 7%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 74g

Bring Co-op to your front door

Big Bag Option


  • 500g Co-op macaroni
  • 15g Co-op unsalted butter
  • 1 medium leek, thickly sliced
  • 2 garlic cloves, crushed
  • 1 head broccoli, cut into florets
  • 400ml Co-op summer pale ale
  • 200g Co-op soft cheese
  • 1 tbsp chopped parsley
  • 80g Co-op Irresistible Somerset Mature Cheddar, grated
  • 70g breadcrumbs
  • 1 tbsp fresh thyme
  • 2 x 120g packs Co-op watercress, spinach and rocket salad


  1. Cook the pasta according to the pack instructions, reserving a mugful of the cooking water before draining
  2. Meanwhile, melt the butter in a large, deep frying pan over a medium heat
  3. Cook the leek and garlic for 2-3 mins, until beginning to soften
  4. Add the broccoli and ale and bring to a simmer
  5. Cook for 5 mins, until the broccoli is tender and the sauce has slightly reduced
  6. Remove from the heat, push the vegetables to one side of the pan and add the soft cheese to the liquid, stirring until melted
  7. Tip in the cooked pasta and stir to coat
  8. Season, then stir through the parsley and 60g of the grated cheese, adding splashes of the reserved pasta water until you have a nice sauce consistency
  9. Tip into a large baking dish
  10. Preheat the oven to 220°C/fan 200°C/gas 8
  11. Mix the breadcrumbs with the thyme and remaining cheese
  12. Season and scatter over the pasta
  13. Bake for 18-22 mins, or until the crumbs are golden and the sauce is bubbling
  14. Leave to stand for 5 mins before serving with the salad on the side