cauliflower and leek macaroni cheese
the mac cheese that grew up, got a farmer’s market tote and discovered leek
ingredients
1 medium cauliflower, cut into florets
2-3 leeks, thickly sliced
1 whole garlic bulb
Glug olive oil
Salt and black pepper
400g macaroni
50g butter
50g plain flour
700ml milk
200g cheese (pick your fighter… cheddar, gruyère, mozzarella, little bit of parmesan)
1 tsp Dijon mustard
Extra cheese and panko crumbs for topping
method
Heat oven to 200°C fan. Pop cauliflower, leeks and a whole garlic bulb (top sliced) on a tray. Coat with some olive oil and season. Cover and roast 20 minutes until soft, then uncover and roast until lightly golden.
Blend the roasted veg with about a cup of the milk until completely smooth.
In a large pan, melt butter, stir in flour and cook for a minute until it smells nutty. Gradually whisk in the remaining milk and let it thicken slightly.
Stir in the cauliflower mixture, then add Dijon, cheeses and parmesan. Season well.
Cook macaroni in salted water until just underdone, then drain and fold through the sauce. Transfer to a baking dish, top with extra cheese and panko crumb and bake for 30 minutes until bubbling and golden.
Rest for 10 minutes before serving
