Ingredients
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
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
Method
- 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
- 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
- Meanwhile, reboil a kettle. Chop the tenderstem broccoli roughly. Grate the cheddar cheese. Grate the Italian hard cheese
- 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
- Meanwhile, dissolve the vegetable stock cube in 150ml boiled water. Drain the sweetcorn
- 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
- 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
- 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
- Serve the mighty mac ‘n’ cheese. Enjoy!
