So I made this one last week and got lots of messages about writing up the recipe. Alas! Here we go. I didn’t really follow one, so please feel free to adapt as you wish.
To start, pre heat the oven to 180 degrees fan assisted.
Boil the kettle, and pour over around 300g of frozen peas in a bowl. Set aside.
Bring a large saucepan of salted water to the boil, and add about 250g of dried macaroni. Let this cook according to instructions (I think I did for about 10 mins).
When the pasta is nearly done, add in a sliced leek and half a chopped up broccoli head to the pan.
Turn off the heat, and add in the peas along with half a diced courgette.
In a small pan, make a roux. I usually add in a couple of knobs of butter and a couple of tablespoons of flour and go from there. When you’ve got a yellow thick paste consistency, slowly start to add the milk. Again, I don’t measure this, so just keep adding and adjusting according to how much white sauce you would like. Remember its got to cover quite a lot of pasta and veg.
Once your sauce has reached the desired consistency, time for the cheese. As most of you know, I LOVE the chez. I must admit I think I used a small (ish) block of mature cheddar. You can use whatever cheese you like but I do advise you to use lots else it can lack flavour. Also, you needn’t feel guilty ‘cos this mac and cheese is full of greens!
Now, add in half a grated courgette, and a few generous tablespoons of pesto. My preference would be fresh but I only had jarred so I probably used about half of this. Season and mix well.
Drain the macaroni and veg and add into a deep dish. I used a pyrex rectangle one which is about 15cmx20cm.
Now, season and pour over the lovely cheesy courgetty pestoey sauce!
Of course, top with more grated cheese.
Pop in the oven on a tray in the event of overspill. Bake for 20 mins until bubbly and golden. Mmmmmmmmmmm. Serves four!