This is my twist on the classic mac ’n’ cheese, using a trio of cheeses. Sharp Cheddar adds a tangy depth of flavor to the base, while the Gruyère and Monterey Jack cheeses melt into a smooth and creamy sauce (a good opportunity to practice your roux technique).
SERVES: 4
INGREDIENTS:
- 10 ounces cauliflower florets
- 10 ounces dried macaroni
- 4 Tbsp butter, plus a few extra chunks
- ¼ cup all-purpose flour
- 2 tsp English mustard powder
- 2½ cups whole milk
- Pinch of cayenne pepper
- Sea salt, to taste
- 4 ounces sharp Cheddar cheese, grated
- 3 ounces Gruyère cheese, grated
- 4 ounces Monterey Jack cheese, grated
- 3 Tbsp fresh white breadcrumbs
- 1 Tbsp thyme leaves
INSTRUCTIONS:
- COOK THE CAULIFLOWER AND MACARONI
- 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.
- PREPARE THE WHITE SAUCE
- 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.
- ADD THE CHEESE
- 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.
- TOPPING AND BAKE
- 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.
