Annabel’s Mighty Mac ‘N’ Cheese
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Annabel’s special macaroni cheese recipe definitely deserves its title. Supercharged with broccoli and sweetcorn, this creamy creation with a crunchy topping is the best fuel for your family – young and old!
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
2 portions (double all ingredients for 4)
Not Suitable for Freezing
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
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!
