Summer macaroni cheese
https://www.coop.co.uk/recipes/summer-macaroni-cheese
A seasonal twist on a family favourite made with fresh veg and zingy lemon
-
Feeds
4
-
Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 79g
Share this recipe
Ingredients
- 150g Co-op British fresh broad beans
- 300g macaroni
- 150g Co-op British fresh peas
- 30g Co-op unsalted butter
- 2 tbsp Co-op plain flour
- 250ml Co-op semi-skimmed milk
- 100g ricotta
- 100g Co-op Irresistible Somerset vintage Cheddar, grated
- 100g Co-op sun-drenched tomatoes, drained and finely chopped
- Pinch cayenne pepper
- Zest of 1 lemon
- 1 courgette, grated
- 1 slice crust-free white bread
- 1 clove garlic, finely chopped
Method
- Cook the broad beans in boiling water for 1 minute Drain, cool, then pop the beans from their shells
- Meanwhile, cook the macaroni in a large pan of boiling salted water for 6 mins, then add the peas and broad beans and cook for a further minute
- Drain, reserving a mugful of the cooking water, and put the pasta, peas and beans back into the pan
- Preheat the oven to 200°C/fan 180°C/Gas 6
- In a medium saucepan, melt the butter then stir in the flour and cook for 2 mins, stirring continuously
- Stir in the milk and reserved pasta water and cook for 5 mins, until thickened, then add the ricotta and Cheddar
- Mix well and stir until the cheese has melted
- Add the tomatoes, cayenne, lemon zest and grated courgette
- Season, pour over the pasta and peas, then mix well
- Tip the mixture into a large baking dish and spread into an even layer
- If you’re prepping ahead, leave to cool completely, cover with clingfilm and keep in the fridge for up to 2 days
- To prepare for baking, blitz the bread into breadcrumbs, then mix with the garlic and season
- Sprinkle over the top of the macaroni and bake in the oven for 20-25 mins, until bubbling and golden
