For less than $20 you can feed the entire family with this fresh take on old school Mac & Cheese!
It's vegetarian friendly, packed full of Vitamin C and fibre for immunity boosting benefits (thanks cauliflower!) and super cheesy making it a family favourite for winters to come. Did we mention it's delicious?
Serves 4 - 6
Prep time: 10 minutes
Cook time: 60 minutes
Ingredients
- ½ large cauliflower, cut into 6 wedges with leaves attached
- 1 tablespoon olive oil
- Sea salt and pepper to taste
- 125g butter
- 1 cup Sourdough breadcrumbs
- 350g macaroni pasta
- ½ leek, washed, sliced
- 75g plain flour
- 750ml whole milk
- 4 sprigs thyme, plus extra to serve
- 100g tasty cheese, grated
- 50g Mozzarella cheese, grated
- 50g Parmesan cheese, grated, plus extra
Method
- Pre heat the oven to 180 degrees C.
- Arrange the cauliflower wedges into a high-sided roasting tray. Drizzle with the oil and season with a pinch of salt. Roast the cauliflower for 25 minutes, or until tender and golden on the edges.
- Meanwhile Cook the pasta in a large pot of salted water for 10 minutes, or until al dente. Drain and set aside.
- Heat 50g of the butter over a medium heat in a large frying pan. Cook for 2 minutes, or until the milk solids start to turn golden and it smells nutty.
- Add in the breadcrumbs and cook, stirring for 3-4 minutes, or until golden and crispy. Season with a pinch of salt and set aside.
- Place the same pan back onto the heat with the remaining 75g of butter over a medium heat. Add in the leek and cook for 2 minutes to soften.
- Scatter in the flour and cook for 2 minutes, or until it has absorbed all the butter.
- Pour in 1/3 of the milk and stir well for 1-2 minutes, or until all the milk has been incorporated into the flour.
- Pour in the rest of the milk and thyme then continue to stir for 2 minutes, or until thickened and smooth. Add in the cheeses, a pinch of salt and a few grinds of black pepper. Stir the cheese through for 2 minutes, or until the sauce is rich and silky.
- Stir the pasta through the cheese sauce until well combined.
- Pour the pasta over the cauliflower wedges then top with a little extra Parmesan cheese.
- Bake in the oven for 25-30 minutes, or until golden and bubbling.
- Remove from the oven and scatter with pangratatto and extra thyme leaves before serving.
Looking for more delicious recipes? Check out celebrity chef
@courtneyroulston for more inspiration!
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