real-time-recipes

Broc ‘n’ Cheese

October 22

This is comfort food with a green twist – all the creamy, cheesy indulgence of mac ‘n’ cheese, supercharged with broccoli and a hit of lemon zest. The cream cheese gives the sauce next-level silkiness, while the toasted hazelnut and panko topping adds crunch and class. It’s rich, nutty, bright, and dangerously moreish — the kind of bowl that disappears before you know it.

Serves 4
30 mins

Method

1. Separate the main stalk from the broccoli and chop into small pieces. Chop the florets into similar sized pieces.
2. Heat up a frying pan, fry the broccoli with some salt and pepper. Add a splash of water and put a lid on to let it steam for a few minutes.
3. Get a saucepan of water to boil and cook the pasta according to the packet instructions.
4. Cut the onion for the topping into small dice then add to the same frying pan along with the butter and a pinch of salt. Cook for a few minutes to soften. Meanwhile, roughly chop the hazelnuts. When the onion is softened and the hazelnuts and panko to the frying pan and toast until the nuts are fragrant and the panko is golden. Season with salt and lemon zest then remove from the pan and set aside.
5. Once the broccoli has cooked out all the water, mash it all to a fine paste, add the cream cheese, stir it through together with the double cream. Let it come up to a steady simmer. Add the chilli flakes, salt, pepper and lemon zest. Mix it all together before adding in the grated cheese and mix this through well.
6. Add the cooked pasta to the sauce and mix it all together.
7. Serve in bowls and garnish with the crispy topping, a good glug of extra virgin olive oil, parmesan cheese and tuck in!

Real Time Recipes

1 head broccoli (about 12 oz florets)

2 oz (about ¾ lb) macaroni or lumache pasta

2 tablespoons butter

1 cup heavy cream

¼ teaspoon red pepper flakes

1 cup shredded cheddar cheese (about 3.5 oz)

1 cup grated Parmesan cheese (about 3.5 oz), plus extra for garnish

3.5 oz (about ⅓ cup) cream cheese

Zest of a lemon

For the topping

2 tablespoons butter

1 small onion, finely chopped

⅓ cup roasted hazelnuts, roughly chopped

¾ cup panko breadcrumbs

Olive oil

Salt and freshly ground black pepper

1 head broccoli

350g macaroni or lumache pasta

25g butter

250ml double cream

Pinch chilli flakes

100g cheddar cheese

100g parmesan, plus extra to garnish

100g Philadelphia

Zest of a lemon

For the topping

30g butter

1 small onion

50g roasted hazelnuts

35g panko breadcrumbs