Broccoli-Basil Mac and Cheese
The recipe! Like most casseroles, it is a bit of a project. But, the sort that pays off. You end up with a huge pan of mac and cheese, unlike any I have ever tasted. Plenty for leftover. And there are a couple of notable things that make this version unique. First off, Anna has you puree basil with a handful of cherry tomatoes, and a dollop of creme fraiche. You combine this mixture with grated cheese to create the melty magic that envelops the macaroni. And then there is the crunchy top crust, it is made from whole wheat bread, broccoli, and more basil blitzed in a processor with a touch of olive. It is truly brilliant.
{Ingredients}
Serves 8-10
- olive oil
- 1 bunch of basil, stems removed
- 2 slices good brown bread, stale or dried out in the oven
- 1/2 a small head of broccoli, roughly chopped
- 4 tablesppons creme fraiche or sour cream
- 1 3/4 cups| 3.5 oz | 100g grated white cheddar cheese
- 1 3/4 cups| 3.5 oz | 100 g grated gruyere Cheese
- a large handful of cherry tomatoes
- 3 cups | 300 g dried macaroni elbows
- small butternut, acorn, or other winter squash, peeled, seeded and cut into tiny chunks
{Directions}
Preheat your oven to 400F | 200C with a rack in the middle. Put a large pot of water on to boil. Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20 to 25 minutes, or until golden.
In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you have got a fine crumb. It will be a bit damp-that is OK. Transfer to a small bowl and give the processor a rinse.
Refrigerate until firm, at least 2 hours (or up to overnight).
In a separate bowl, combine the creme fraiche and grated cheeses.
Place the cherry tomates in the food processor with the remaining basil. Pulse a couple times to break thing up, then add to the creme fraiche mixture and stir well.
Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven.
Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 to 25 minutes or until the topping is crunchy. Remove from the oven. and wait 10 minutes before serving.