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Mac & Greens

Ingredients (serves 4)

• Macaroni pasta: 250g
• Leeks: 1, sliced
• 1 medium sized Courgette
• Stale bread: 2 slices (blitzed into crumbs)
• Parmesan cheese: optional
• Fresh parsley: Handful or small packet optional
• Crème fraîche: 300ml
• Mature cheese: 150ml (grated)
• Gruyère cheese: 150ml (grated)
• Dijon mustard: 1 tsp

Gremolata topping sauce (optional)

• 2 cloves garlic
• 1 small packet of fresh basil
• 1 lemon zest
• 2 tbsp olive oil
• 2 tbsp cold water
• Seasoning

METHOD

1. Boil 250g macaroni pasta until just soft. Drain.
2. In a large frying pan, add a little layer of hot water. When it is bubbling, add sliced leeks (x1) and sliced courgettes (x2). Fry until soft and cooked. You might want to add a little more water as you go along.
3. In a small bowl, add blitzed stale bread (2 slices) and then add it with shaved parmesan cheese. Mix with fresh parsley (handful/small packet size).
4. In a medium pan, add 350ml creme fraiche with 150ml mature cheese and 150ml gruyere cheese. Add 1 tsp of Dijon mustard and some seasoning. Gently heat and stir until dissolved.
5. In a 23cm cake tin (with a loose bottom), coat the inside with a layer of foil so that there are no leaks. Add a layer of baking paper on top to prevent stickiness.
6. In a large mixing bowl, pour cooked macaroni pasta, steamed vegetables and cheese cream. Gently mix together and then pour into the coated cake tin. Sprinkle the topping and put on the grill for about 5 minutes.