• 1 brown onion
  • 40 g cheddar cheese
  • 100g crème fraiche
  • 40g Italian hard cheese
  • 150g macaroni
  • 30g panko breadcrumbs
  • 80g tenderstem broccoli
  • 150g tin of sweetcorn
  • 1 vegetable stock cube
  • Olive oil
  • Salt & pepper


  1. Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9. Boil a kettle. Peel and finely chop the onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat and once hot, add the chopped onion with a pinch of salt and cook for 5 min or until it’s softened
  2. Meanwhile, add the macaroni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the macaroni for 5 min
  3. Meanwhile, reboil a kettle. Chop the tenderstem broccoli roughly. Grate the cheddar cheese. Grate the Italian hard cheese
  4. Once the macaroni has been cooking for 5 min, add the chopped tenderstem broccoli and cook for a further 2 min or until it’s tender. Once done, drain the macaroni and broccoli
  5. Meanwhile, dissolve the vegetable stock cube in 150ml boiled water. Drain the sweetcorn 
  6. Add the vegetable stock to the softened onion and bring to the boil over a high heat. Add the drained macaroni and broccoli to the pan with the grated Italian hard cheese, half the grated cheddar, and half the crème fraîche
  7. Remove the pan from the heat and add the drained sweetcorn. Season with a generous pinch of salt and pepper and give everything a good mix
  8. Transfer the macaroni mixture to an oven-proof dish. Top with the panko breadcrumbs and remaining grated cheddar. Put the dish in the oven for 10 min or until golden and bubbling
  9. Serve the mighty mac ‘n’ cheese. Enjoy!


Please log in to view this recipe
Forgot Password?

sign up