This is one mighty fine version of Mac ‘N’ Cheese. A surprise layer of shredded zucchini nestles between pasta in a rich, three cheese sauce. The crunchy bread crumb topping is a dreamy contrast to the creamy macaroni.

Zucchini Mac ‘N’ Cheese With Garlic Sourdough Crumbs

Ingredients:

300g macaroni
1 bunch green onions, chopped
1 clove garlic, minced
60g butter, divided
3 zucchini, grated
Pinch of red chili flakes a
60g (1/2 cup) flour
800ml whole milk
25g Parmesan, grated
100g sharp cheddar, grated
100g Gruyère, grated
1 Tbs Dijon mustard
1 Tbs olive oil
1 clove garlic, minced
1/4 loaf sourdough bread, crusts cut off and pulsed in a food processor into rough breadcrumbs

Directions:

1. Cook pasta until al dente. Drain.

2. Cook the green onions and garlic in 10 grams butter until softened. Add zucchini and chili flakes and cook for 5 minutes until softened. Remove from heat.

3. Melt the remaining butter in a saucepan. Stir in flour to make a smooth paste and cook for 2 minutes. Stir the milk into the flour and butter until smooth. Bring to a gentle simmer, cook for a few minutes until beginning to thicken. Remove from heat and stir in half the Parmesan, all the other cheeses and the mustard. Season to taste.

4. Stir cooked macaroni into the cheese sauce.

5. Spoon half of the macaroni mixture into a baking dish. Add the zucchini mixture then top with the rest of the macaroni.

6. To make the garlic sourdough crumbs, mix olive oil with the garlic. Toss with the sourdough crumbs and the rest of the Parmesan.

7. Scatter the garlic sourdough crumbs over the top of the macaroni cheese casserole.
step 5

8. Heat oven to 200℃/400℉.

9. Bake macaroni and cheese for around 25-30 minutes until golden, crunchy and heated through.

Serves 6

Recipe from Olive Magazine

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