Following last night's supper, I have to add this to the courgetteopedia.
It was a revelation - at last, a macaroni cheese that daughter Tiny Triff adores. ;D
She doesn’t like stuff with thick gloopy cheese sauces, but this tastes much lighter and the pasta doesn’t sit in a pool of sauce.
Our variations (owing to the usual problem -- lack of the exact ingredients in fridge / larder)...
penne instead of macaroni
200g special-offer Yeo Valley extra-thick single cream plus a couple of tbs of milk
A teaspoon of provencal herbs instead of all that thyme
A tablespoon of wholegrain mustard instead of the dijon
The toms were Gardeners' Delight, and the courgettes were a mix of colours (one pale green Lebanese, one yellow and one dark green Firenze).
http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/macaroni_cheese.html