Summer ale mac 'n' cheese
https://www.coop.co.uk/recipes/summer-ale-mac-n-cheese
We’ve reinvented this classic pasta dish with broccoli and a delicious Co-op summer ale.
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Feeds
6
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 74g
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Ingredients
- 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
Method
- Cook the pasta according to the pack instructions, reserving a mugful of the cooking water before draining
- Meanwhile, melt the butter in a large, deep frying pan over a medium heat
- Cook the leek and garlic for 2-3 mins, until beginning to soften
- Add the broccoli and ale and bring to a simmer
- Cook for 5 mins, until the broccoli is tender and the sauce has slightly reduced
- Remove from the heat, push the vegetables to one side of the pan and add the soft cheese to the liquid, stirring until melted
- Tip in the cooked pasta and stir to coat
- 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
- Tip into a large baking dish
- Preheat the oven to 220°C/fan 200°C/gas 8
- Mix the breadcrumbs with the thyme and remaining cheese
- Season and scatter over the pasta
- Bake for 18-22 mins, or until the crumbs are golden and the sauce is bubbling
- Leave to stand for 5 mins before serving with the salad on the side
