Summer macaroni cheese

Summer macaroni cheese
A seasonal twist on a family favourite made with fresh veg and zingy lemon
Serves 4  / 
Prep 30 Mins  / 
Cook 15 Mins


• 150g Co-op British fresh broad beans
• 300g macaroni
• 150g Co-op British fresh peas
• 30g Co-op unsalted butter
• 2 tbsp Co-op plain flour
• 250ml Co-op semi-skimmed milk
• 100g ricotta
• 100g Co-op Irresistible Somerset vintage Cheddar, grated
• 100g Co-op sun-drenched tomatoes, drained and finely chopped
• Pinch of cayenne pepper
• Zest of 1 lemon
• 1 courgette, grated
• 1 slice crust-free white bread
• 1 clove garlic, finely chopped


Cook the broad beans in boiling water for 1 minute, drain, cool, then pop the beans from their shells
Meanwhile, cook the macaroni in a large pan of boiling salted water for 6 mins, then add the peas and broad beans and cook for a further minute
Drain, reserving a mugful of the cooking water, and put the pasta, peas and beans back into the pan
Preheat the oven to 200°C/fan 180°C/Gas 6
In a medium saucepan, melt the butter then stir in the flour and cook for 2 mins, stirring continuously
Stir in the milk and reserved pasta water and cook for 5 mins, until thickened, then add the ricotta and Cheddar
Mix well and stir until the cheese has melted
Add the tomatoes, cayenne, lemon zest and grated courgette
Season, pour over the pasta and peas, then mix well
Tip the mixture into a large baking dish and spread into an even layer
If you’re prepping ahead, leave to cool completely, cover with cling film and keep in the fridge for up to 2 days
To prepare for baking, blitz the bread into breadcrumbs, then mix with the garlic and season
Sprinkle over the top of the macaroni and bake in the oven for 20-25 mins, until bubbling and golden