Cauliflower Mac n' Cheese
Ingredients
- 350g macaroni (gluten free if appropriate)
- 1 small head of cauliflower, cut into small florets
- 6 tbsp frozen peas
- 2 leeks, sliced
- ½ tsp sea salt
- 600ml milk
- 150g cheddar cheese, grated
- 2 tbsp butter
- 2 tbsp parmesan cheese
- 2 tbsp chopped walnut pieces
- 1 tbsp plain flour
How to Make It
Boil a large pan of water and cook the macaroni (as per packet instructions).
Meanwhile, place the flour, salt, milk, and butter into a saucepan and stir over a low heat. Keep stirring for 8-10 minutes until the sauce is thickened. Stir in the cheese and keep warm.
When the macaroni is half way being cooked, add the cauliflower, leeks and peas to the same pan and bring to a boil again. Cook until the pasta is al dente and the cauliflower cooked, but still with a little bite.
Drain the cooked macaroni and cauliflower and stir in the cheese sauce.
Heat a grill to high.
Pour the macaroni into an ovenproof dish and scatter over the parmesan and walnuts.
Place the dish under the grill for 4-5 minutes until the top is crisp and coloured.
Serve between 4 plates or bowls.
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