American Mac & Cheese

Place the macaroni in the boiling water and cook for 10 minutes, or until ‘al dente’. Add the broccoli in the last 3 minutes of the macaroni cooking time. Drain the pasta and broccoli and return to the pot.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 3-4 minutes, or until softened. Add the garlic and middle bacon and continue cooking for a further 5 minutes, or until the bacon is slightly crispy. Stir through the grated zucchini and cook for 1 minute, or until softened. Transfer the mixture to the pot with the macaroni.

Wipe out the frying pan with paper towel and then melt the butter over a medium-high heat. Add the plain flour and cook, stirring, for 1-2 minutes, or until the mixture comes together. Gradually stir in the milk, whisking constantly, until smooth. Bring the mixture to the boil and then reduce to a simmer for 2-3 minutes, or until it thickens enough to coat the back of a wooden spoon. Stir through the Dijon mustard and half the grated Cheddar cheese. Season to taste with salt and pepper and then add to the macaroni and bacon mixture. Stir to combine. Transfer the macaroni mixture to the baking dish.

In a small bowl combine the remaining Cheddar cheese, parsley, fine breadcrumbs and Parmesan cheese. Season with salt and pepper. Scatter the cheesy crumb over the macaroni. Bake in the oven for 15 minutes, or until the cheese is golden and melted.