A high-angle shot of a baked courgette macaroni casserole in a red dish with a breadcrumb topping and fresh herbs.

Courgette Macaroni Cheese with Garlic Hovis Sourdough Crumbs

Make a tasty macaroni cheese using Hovis White Sourdough breadcrumbs for a crunchy, tangy topping that perfectly complements the creamy courgette filling.

Hovis White Sourdough bread on a white backdrop with a subtle shadow. The packaging is half transparent and half light and dark red with gold detailing

Made with Hovis® White Sourdough

Preparation time: 20 mins

Cook time: 30 mins

Serves 6

Ingredients

For the Macaroni Cheese:
300g macaroni (or any short pasta)
50g butter (plus an extra knob for the vegetables)
1 bunch spring onions, finely chopped
3 medium courgettes, grated
1 clove garlic, crushed
A pinch of chilli flakes
60g plain flour
800ml milk
1 tbsp Dijon mustard
100g strong cheddar, grated
100g Gruyère, grated
25g Parmesan finely grated
Salt and freshly ground black pepper
For the Garlic Sourdough Topping:
2 slices of Hovis White Sourdough, pulsed into rough crumbs
1 tbsp olive oil
½ clove garlic, crushed
Remaining 25g of Parmesan

Tip

Add a teaspoon of lemon zest to the crumb mixture in Step 4. It cuts through the richness of the cheese sauce and pairs beautifully with the courgette.

Method

Prepare the pasta by boiling the macaroni in salted water until al dente (slightly firm). Drain and rinse under cold water to stop it sticking. In a large pan, melt a knob of butter. Add the spring onions and crushed garlic, cooking until soft. Stir in the grated courgettes and chilli flakes. Cook for 5-6 minutes until the courgettes have softened and released their moisture. Set aside.

A metal spoon lifts cooked macaroni from a pot of boiling water, with steam rising from the bubbling surface.

In a separate saucepan, melt the 50g of butter. Stir in the flour and cook for 1-2 minutes to create a paste (roux). Gradually whisk in the milk, a little at a time, until you have a smooth, thick sauce. Bring to a gentle simmer for 2 minutes, then remove from the heat. Stir in the Dijon mustard, the cheddar, the Gruyère and half of the Parmesan. Season well with salt and pepper.

A top-down view of hands holding a bowl of flour next to a saucepan of melted butter, preparing to make a roux.

Stir the cooked macaroni into the cheese sauce. Lightly grease an ovenproof dish. Pour in half of the cheesy macaroni, spread the courgette mixture in an even layer over the top and then cover with the remaining macaroni.

A person in a green apron grates fresh cheese over a white baking dish filled with courgette and macaroni pasta.

In a small bowl, mix the Hovis Sourdough crumbs with the olive oil, the half clove of crushed garlic and the remaining Parmesan. Scatter the crumbs generously over the top of the pasta.

A person sprinkles golden-brown breadcrumbs over a casserole dish filled with macaroni and roasted courgette pieces.

Preheat your oven to 200°C (180°C fan / gas mark 6). Bake for 25-30 minutes until the sourdough topping is golden brown and crisp and the sauce is bubbling at the edges.