This comforting dish is best served with a crisp, bitter green salad. Top the greens with a tart dressing to cut through the richness.
- 2 oz. butter, coarsely chopped
- 1/3 cup plain flour
- 2 cups milk, warmed
- 4.5 oz. coarsely grated aged cheddar, plus extra for scattering
- 1½ Tbsp. coarsely chopped thyme
- 1 Tbsp. Dijon mustard
- 7 oz. dried macaroni
- 1/3 cauliflower, cut into florets
- 1.5 oz. coarse day-old sourdough bread crumbs
- 1 oz. hazelnuts, coarsely chopped
- 1 Tbsp. olive oil
- Preheat grill to high heat. Melt butter in a saucepan over medium heat, add flour, and stir until sandy-colored (two to four minutes). Gradually whisk in milk and stir until mixture is thick and comes to the boil (two to four minutes). Stir in cheese, one tablespoon of thyme and mustard, season to taste, and keep warm.
- Meanwhile, cook macaroni in a large saucepan of boiling salted water until al dente (five to six minutes), adding cauliflower after two minutes. Drain and return cauliflower and macaroni to pan, stir in cheese sauce, season to taste, pour into a large baking dish, scatter with remaining cheese.
- Combine bread crumbs, hazelnuts, oil, and remaining thyme in a bowl, scatter over cauliflower mixture and grill until golden (three to four minutes). Serve hot with a bitter green leaf salad.
This post was written by Lisa Featherby and Alice Storey. For more, check out our sister site, Gourmet Traveller.