Though many French dishes were made with pasta and cheese as early as the 14th century, the first recipe for what we would recognise as macaroni cheese was a British creation.
Since it first surfaced in 1769, the dish has become known and loved as an indulgent comfort food, commonly enjoyed as a main meal or side dish.
Despite having many variations in British, Italian and US cuisines, the crux of the recipe remains based on macaroni pasta shapes and hot, melted cheese.
This recipe by Farmer J combines the classic dish with a healthy twist in the form of nutrient-rich vegetables.
Made with flavoursome tender-stem broccoli, it provides a great source of the essential vitamins C, K and A.
Macaroni cheese recipe
Start by cooking the tender stem broccoli by gently peeling the lower three centimetres off each one then boil them in salted water for three minutes.
Leave the broccoli to cool down for a while before moving on to the main event – the macaroni cheese.
To make the creamy mixture, combine most of the cheese in a large bowl, reserving 50g of the Grana Padano and 50g of the cheddar and mozzarella.
Add in the pasta, salt, pepper, nutmeg and bechamel sauce and stir until all of the ingredients are distributed evenly.
There’s no need to pre-cook the pasta as it will bake nicely in the bechamel sauce, though it will make it extra crunchy if done so.
Finally, use a spatula to empty the ingredients into a baking dish and top with the remaining cheese.
Place the dish in the oven for 30-35 minutes until golden and bubbling, then serve hot from the dish with seasonal greens.
