Ingredients
200g cauliflower florets
1 tbsp cornflour
250ml milk
55g mature Cheddar, grated
55g Gruyere cheese, grated
2 tbsp Italian style hard cheese
2 tbsp mascarpone or crème fraiche
¼ tsp Dijon mustard
185g macaroni
1 tbsp cornflour
250ml milk
55g mature Cheddar, grated
55g Gruyere cheese, grated
2 tbsp Italian style hard cheese
2 tbsp mascarpone or crème fraiche
¼ tsp Dijon mustard
185g macaroni
Optional Topping
4 tbsp fresh breadcrumbs (1 slice bread, crusts removed)
4 tbsp Italian style hard cheese, grated
4 tbsp Italian style hard cheese, grated
Method
- Break the cauliflower into small florets and steam for 15-20 minutes, until soft.
- Meanwhile put the cornflour in a saucepan and whisk in the milk. Heat the milk gently, whisking constantly, until it comes to the boil and thickens to a sauce. Simmer for 1 minute then remove from the heat and stir in the cheeses, mascarpone and mustard.
- Blend the sauce with the cooked cauliflower until smooth and season to taste with salt and pepper. Cook the macaroni according to the packet instructions and drain well. Return to the pan and add the sauce and stir over a low heat for 1-2 minutes, until hot.
- For the optional topping, mix together the breadcrumbs and cheese. Preheat the grill to high. Spoon the macaroni cheese into a heatproof dish and scatter over the cheesy breadcrumbs. Grill for 2-3 minutes, until golden.
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