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Michael Van de Elzen Cauli mac'n'cheese



Prep time: 20 mins. Cooking time: 20 mins

ingredients:
125g macaroni
1 head cauliflower, cut into small florets
½ tsp salt
1 onion, sliced
3 cloves garlic, crushed
2 tbsp olive oil
125g tasty cheese, grated
1 quantity béchamel sauce (recipe below)
4 slices wholegrain bread
pinch flaky salt

method:
1. Preheat oven to 190°C. Cook macaroni according to packet instructions and set aside. Blanch cauliflower in a large saucepan of boiling salted water for 2–3 minutes and drain well. 
2. Sauté onion and garlic in a little oil in a large frying pan until translucent. Add cauliflower and sauté for one minute. Fold this, along with the cooked macaroni and cheese into the béchamel sauce. 
3. Pour into a large casserole dish. Drizzle the grainy bread with remaining olive oil and season with flaky salt, then blitz in a food processor or crumble by hand and sprinkle over the macaroni mixture. 
4. Cook for 20 minutes.

béchamel sauce
Makes 2 cups. Prep and cooking time: 8 mins
ingredients:
50g butter
50g flour
600ml milk, warmed
½ tsp salt
1 tbsp Dijon mustard
method:
Melt butter in a saucepan, add flour and stir until combined. Cook mixture out for one minute then gradually add milk, stirring well after each addition to remove any lumps. Stir in salt and mustard.

 

Issue 29Recipes1 Issue 29Recipes2

Pumpkin cupcakes

Sausage rolls

 

Recipes extracted from Fast: Good Home Cooking by Michael Van de Elzen
Published by Random House, RRP$49.99
Issue 29Recipes4



  




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