Annabel’s Mighty Mac ‘N’ Cheese

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Ingredients

Preheat the oven to 240°C. 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!