Crunchy cauliflower mac ‘n’ cheese with garlic breadcrumbs
I have to admit that I’d consigned mac ‘n’ cheese to a kid-only carb fest a good few years ago, but I after revisiting this classic combo I might just have changed my mind. My main motivation was to trick the kids into eating cauliflower, but I’m also trying to build a stock of recipes for my eldest to cook at uni. Questionable success on the former, let’s see about the latter - I’ve sent him a dish, a whisk, scales and a measuring jug.
So despite not really intending to eat this mac n cheese I actually surprised myself by really enjoying it! Good to know that I like to eat my own dishes eh?! It’s not that I have anything against mac ‘n’ cheese, but having eaten it a lot over the years I guess I just wasn’t feeling that excited about it. However, after adding roasted cauliflower and a crunchy topping I’m a born again fan.
Ingredients
Serves 6, or 8-10 as a side
1 med cauliflower, chopped into florets
2 tbsp rapeseed or olive oil
350g macaroni
Cheese sauce
60g butter
60g flour
900ml milk
200g mature cheddar cheese, grated
1tsp sea salt
Bread crumbs
100g bread crumbs - see tip below on how to make them yourself
1 small clove garlic, grated
20g parmesan, grated
50g mature cheddar, grated
Method
If you haven’t got the bread crumbs ready to go, then prep them first - scroll down to my Tips section on how to make them quickly.
Preheat the oven to 180ºc
Put the cauliflower florets on a tray, drizzle with the oil and place in the oven for 15 minutes. Check and turn putting them back in the oven for a further 5 minutes. Once they’re cooked through, but not too soft, slice the florets into small pieces so you don’t get big chunks in the final dish.
Mix the minced garlic into the bread crumbs, using your (clean!) hands to really make sure it is spread evenly then add the parmesan and grated cheddar.
Cook the macaroni as per the packet instructions, drain and set to one side. I rinse mine under cold water to stop it over cooking and to get rid of some of the starch so it’s less sticky. Once it has drained properly, put the cooled pasta into a large (approx 35x25cm) oven-proof dish and mix in the cauliflower.
While the pasta is cooking make the cheese sauce; use a non-stick pan and a silicone whisk if you have one to prevent lumps, but a non-metal spoon or spatula will do otherwise - you’ll just need to stir a bit faster!
First add the butter to the pan, melt and then tip in the flour, whisk thoroughly and allow to warm through for a minute.
Here is where you need to do things quickly as the roux will thicken up rapidly each time you add more milk, but don’t panic, you can almost always whisk out the lumps at each stage if you’re vigorous enough. Start pouring the milk in slowly, 50ml at a time at first so you don’t get lots of splashing as you whisk it in. Quickly add the next 50ml and repeat until you’ve got to about 300ml and then you can start adding 100ml at a time. Once you’ve poured in all the milk leave on a low heat for 15-20 minutes to cook through and get rid of the floury taste, but whisk or stir regularly so the bottom doesn’t stick and cause lumps.
Add the grated cheese and salt; stir, allow to melt and then pour over the pasta mixing well.
Spread the bread crumbs evenly over the top and put in the oven for 20 minutes until the top is browned
Tips
I like to make my own bread crumbs by dry out a few slices of sourdough that are a bit past their best, so they don’t get wasted. You can leave them out on the side for a few hours, or speed up the process by breaking them up on a tray and placing in a low 50ºc oven for 20 minutes. Remember you don’t want them browned, just dried out. Then leave to cool and harden. I like to smash them up in a bag or teacloth with a rolling pin as you get a more varied texture than in a food processor. For this recipe just dry out 100g - about 2 slices.
When roasting any vegetables, I always open the oven (just an inch) after about 10-12 minutes to let out excess steam so that they brown more easily. Your oven might be better at venting the steam out, so this might not be necessary, but double check one time when you’re roasting high water content ingredients like veggies. I always get a face full of steam! I usually repeat this once more.
You can prep the cheese sauce earlier in the day to save time later, but make sure you place a piece of buttered clingfilm or baking parchment directly on top to prevent a skin forming. When you reheat, stir regularly to keep it smooth.
