Great on its own with a green salad, or why not add some smoked Polish sausage finely sliced and incorporated into the mixture before baking in the oven, this Macaroni Cauliflower Cheese recipe, from Le Champignon Sauvage Chef David Everitt-Matthias is filling and warming. Mmmm!!
- 400g Cauliflower Florets
- 225g Macaroni
- 200g Mature Cheddar grated
- 75g Mature Cheddar diced ½ cm
- 75g Fresh Parmesan Cheese grated
- 500g Milk
- 40g Unsalted Butter
- 40g Plain Flour
- 1 Medium Onion Finely Chopped
- 5g English Mustard
Preheat the oven to 180°C.
Bring a large pan of salted water to the boil. Add the cauliflower and cook for 3-4 minutes, remove from the pan, drain well and dry out in the oven for 3 minutes.
Add the pasta to the water and cook for 5 minutes Drain well and Place to one side with the cauliflower.
Melt the butter in a medium pan, add the onions and cook without colour, until transparent and soft.
Beat in the flour until smooth. Gradually add the milk, in 3 stages, beating well after each stage until smooth. Return to the heat and bring to a simmer, stirring, until thick enough to coat the back of a wooden spoon.
Stir in the grated Cheddar, mustard into the sauce. Add the macaroni and cauliflower .
Season and add the diced cheddar. ( Add the sliced smoked sausage if you are using at this stage) Pour into a 2-litre ovenproof dish, level off.
Sprinkle the Parmesan over the top and bake for 30-35 minutes, until the top is golden and crusty and the filling is bubbling.
Allow to cool a little before serving.