Cauliflower mac and cheese

Name: Cauliflower mac and cheese recipe
Yield: 6
Ingredients: 200g macaroni; 1/2 (about 680g) cauliflower, cut into small florets; 20g butter, chopped; 2 eschalots, finely chopped; 1 1/2 tablespoons plain flour; 1 1/2 cups (375ml) milk; 1 cup (100g) coarsely grated jalapeño Monterey Jack or Colby cheese; 1/2 cup (70g) sliced pickled jalapenos; 1/4 cup (20g) panko breadcrumbs; 1/4 cup (20g) grated parmesan

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by Matt Preston

delicious. senior editor

May 05, 2020

"Feel free to leave your mac & cheese plain, top it with herbs, or spike the breadcrumbs with anything from crumbled chorizo or bacon to a little mix of ground coriander and cumin instead. Of course, as it is, this dish is deliciously vegetarian", says Matt Preston. This recipe is from Yummy, Easy, Quick by Matt Preston with photography by Armelle Habib (Plum, $39.99).

200g macaroni
1/2 (about 680g) cauliflower, cut into small florets
20g butter, chopped
2 eschalots, finely chopped
1 1/2 tablespoons plain flour
1 1/2 cups (375ml) milk
1 cup (100g) coarsely grated jalapeño Monterey Jack or Colby cheese
1/2 cup (70g) sliced pickled jalapenos
1/4 cup (20g) panko breadcrumbs
1/4 cup (20g) grated parmesan

Method

1.

Preheat the oven to 200°C (180°C fan-forced). Cook the macaroni in plenty of boiling salted water for 2 minutes less than it says on the packet until al dente, adding the cauliflower for the last 4 minutes of cooking. Drain and transfer to a large bowl.
2.

While the pasta cooks, melt the butter in a saucepan over medium heat. Add the eschalot and cook, stirring, for 3 minutes or until soft. Stir in the flour for 1 minute or until the mixture bubbles. Remove the pan from the heat and gradually whisk in the milk until smooth. Return to medium heat and simmer, stirring, for 2 minutes or until the mixture boils and thickens. Stir in the cheese until it melts. Season with sea salt flakes and freshly ground black pepper.
3.

Stir the bechamel sauce through the pasta and cauliflower, then spoon the mixture into a large baking dish or six individual dishes. Scatter the jalapenos on top. Combine the breadcrumbs and parmesan in a bowl, then scatter over the top as well. Bake for 30 minutes or until the top is golden and crisp.