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MACARONI AND CAULIFLOWER BAKE RECIPE
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Ingredients
- 10 ounces cauliflower florets
- 10 ounces dried macaroni
- 4 tbsp. butter plus a few extra chunks
- cup ¼all-purpose flour
- 2 tsp English mustard powder
- 2 cups ½whole milk
- Pinch of cayenne pepper
- Sea Salt to taste
- 4 ounces sharp cheddar cheese grated
- 3 ounces Gruyere cheese grated
- 4 ounces Monterey Jack cheese grated
- 3 Tbsp fresh white breadcrumbs
- 1 Tbsp thyme leaves
Ingredients
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Instructions
- Bring a large pan of well-salted water to a boil. Add the cauliflower and cook for 4–5 minutes until tender. Remove with a slotted spoon and refresh in a bowl of ice-cold water to prevent it from cooking any further. Drain well.
- Add the macaroni to the boiling salted water and cook until al dente, according to the package instructions. Drain, refresh under cold running water, and drain again. Mix the macaroni, cauliflower and a few chunks of butter together in a large bowl.
- Preheat the oven to 400°F. Heat the 4 tablespoons butter in a pan, and stir in the flour and mustard powder to make a roux. Gradually add the milk, beating continuously with a balloon whisk until the mixture is smooth. Slowly bring to a boil over low heat, whisking frequently, until the mixture thickens. Season well with cayenne pepper and sea salt to taste.
- Mix the three cheeses together and stir half into the white sauce. Mix well until the cheese has melted and the sauce is smooth again. Add the macaroni and cauliflower to the sauce and mix well to coat. Spread the mixture into a large, wide gratin dish.
- Combine the remaining cheeses with the breadcrumbs and thyme leaves. Sprinkle over the top of the macaroni and cauliflower mixture. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately.