...Mac and Cheese with Roasted Cauliflower and Leek

Macaroni and cheese is the ultimate comfort food. What can be disappointing with many that we've tried in the past are the too soft, mushy noodles and a dry sauce. This recipe produces a dish with rich flavourful creamy cheese sauce, a crispy panko crust and roasted cauliflower.

- 500g macaroni
- 1 cup of aged cheddar cheese, shredded
- 2 leeks chopped
- 1 head of cauliflower chopped
- 4 cups of milk
- 1/2 cup of butter
- 1/3 cup of flour
- 1/4 cup of chives chopped
- 1/4 cup of panko bread crumbs
- 1 pinch of nutmeg
- salt and pepper

1. Toss the chopped cauliflower with salt, pepper and canola oil and roast in a 400 degree oven for 30 minutes until tender. Allow to cool and chop into finer bite sized pieces

2. Saute the chopped leeks in a heavy bottom pot until soft. Add the butter and flour and cook together for 10-15 minutes over low heat to cook out the raw flour flavour

3. Warm the milk in the microwave for 2 minutes. Add it slowly to the pot and combine with the leek, butter and flour. Cook the sauce over medium head until fully thickened. Add the shredded cheese and cook for another 10 minutes over low heat

4. Cook the macaroni in salted boiling water until soft. Strain and reserve 1/2 cup of the pasta water. Combine the sauce with the pasta, roasted cauliflower and reserved pasta water

5. Top with panko bread crumbs and cook under the broiler until the top is golden brown. Garnish with chives



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