Last week we had a small crew of Petits Chefs due to a change in schedule but we went ahead and made a quick and easy dinner dish that the boys were delighted with – mac and cheese (sneaking in the high fibre with whole grain pasta and cauliflower!).
It was a super easy recipe, the hardest part being chopping all the pieces of cauliflower so they were the same size so they would cook evenly…
Once the pasta was cooked, the cauliflower cut up and the cheese grated, we stirred in some (pre-grated) parmesan…
Added the (lower fat) sour cream…
And mixed it in well…
Then we added the cheddar…
And took turns to mix it in…
Verdict? Much deliciousness going home that evening!
You can either serve this macaroni unbaked so it’s loose, gooey, and silky, or bake it under the broiler for a few minutes before serving to give it a crispy, golden topping. You could even try adding a grated hard-boiled egg or cooked prawns, but I like the simple style, as here.
½ a head of cauliflower
8oz. Cheddar cheese
4oz. Parmesan cheese
A small bunch of fresh Italian parsley (I forgot to bring this in…)
1lb. dried macaroni (elbows)
1cup crème fraîche or sour cream
To prepare your pasta:
Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly. Grate the Cheddar and Parmesan into a large heatproof bowl. Finely chop the parsley stalks and leaves.
To cook your pasta:
Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni-package instructions. Place the bowl of cheese over the saucepan and add the crème fraîche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese, and stir. It should have a lovely, silky consistency, but if it’s too thick for you, add a splash of your cooking water to thin it out a bit.
At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Transfer to a baking dish. Place under the broiler until golden and bubbling.
I took my serve home and sprinkled some extra cheese on top, added the missing parsley and broiled it for a few minutes..
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