Absolutely delighted to create this recipe to support to support #cheesecopenhagen which takes place tomorrow as part of the #cheeseyourway campaign. For more information check out https://www.cheeseyourway.ie/
A delicious oozy mac and cheese with cauliflower bake that feeds the whole family. Guaranteed cheese heaven.
2 onions sliced
2 tbsp of flour
1 litre of milk
500g of macaroni
1/2 a head of cauliflower
1 tsp of Dijon mustard
2-3 dashes of Worcester sauce
Salt and pepper
For the cheeses
100g of mature cheddar
100g of gruyere
100g of parmesan
Optional breadcrumb topping
2 smoked streaky rashers cut into lardons
1 clove of garlic crushed
100g of breadcrumbs
Firstly start by sweating the sliced onions in large pan with some olive oil until softened for 10mins. Then add the flour and slowly add the milk. Mix until combined and keep off the heat. In another pan of boiling salted water. Cook the cauliflower and macaroni for 5 mins on full heat. Save some of the pasta water in a jug and drain. Grate up the three cheeses keeping some back to sprinkle over top of the bake.
Now add a small amount of pasta water to the sauce with the Dijon mustard, Worcester sauce and season with salt and pepper over a very low heat until smooth and silky looking. Now add the cheeses and the pasta and cauliflower. Combine and then place into a nice casserole dish.
Sprinkle the rest of the cheese over top and bake this for half an hour at 180oC.
If you are making the breadcrumb topping you can crack on with it while the bake is in the oven. In a frying pan fry off the garlic and bacon in some olive oil. Once crispy add the breadcrumbs and allow them to toast nicely on a medium heat.
Once the bake is cooked serve it into some bowls and finish with that crispy breadcrumb topping. Enjoy.