Broccoli-Basil Mac and Cheese:
Whenever I'm away from home I keep a list of what I want to cook when I get back. Well, it actually becomes more of a nest than a list, and there's a pocket in my suitcase dedicated to keeping it somewhat contained. Unzip the pocket and you'll find menus folded in two, notes scribble on the backs of receipts, pages ripped from far-flung magazines, that sort of thing. Now that I'm home, the nest is sitting a few inches tall, smack in the middle of the dining room table. Top of the pile, a note to self to make this broccoli-basil crusted mac and cheese.
It's from a new book my girl
Anna Jones wrote in conjunction with
innocent recently. She gave me a copy in
London, and it's filled with sass, and laughs, and brilliant, nutritious, family-friendly recipes. You can have a peek
here, note it hasn't been published (yet) in the U.S. Those of you who read
Jamie Magazine likely know Anna's work - she writes, she styles, she develops recipes in London. She's fantastic, and it's a shame she doesn't live closer.
The
recipe! Like most casseroles, it's a bit of a project. But, the sort that pays off. You end up with a
huge pan of mac and cheese, unlike any I've ever tasted. Plenty for leftovers. And there are a couple of notable things that make this version unique. First off, Anna has you puree basil with a handful of
cherry tomatoes, and a dollop of creme fraiche. You combine this mixture with grated
cheeses to create the melty magic that envelops the macaroni. And then there's the crunchy top crust, it's made from whole wheat bread, broccoli, and more basil blitzed in a processor with a touch of olive oil. It's brilliant.
Give this a go - in the meantime, I'm working on a London round-up with more pictures. And a new favorites list, and (!) I have a stack of new cookbooks brimming with recipes flagged to try.
Continue reading Broccoli-Basil Mac and Cheese...
