Mac’n’veg’n’cheese
It could be said that the very point of mac’n’cheese is to serve as a reassuringly bland comfort food, but we just can’t help but throw some seasonal veg into the mix too – it's what we do. Its closest relative in the veg world is a cauliflower cheese, so we’ve gone 50/50 on that and the pasta, and thrown in some leeks for good measure and a flash of green.
Cook's notes
If you want to go even further with the veg, try baking it inside an autumnal squash rather than a baking tray. Look for a couple of medium sized round squash (kabocha, red onion or sweet mama would be ideal), cut away the top and hollow out the seeds. Bake until the squash are completely tender and the filling is golden. Eat from the squash, scrapping the sweet flesh out as you go.
Ingredients
- 200g bite-sized cauliflower florets, plus a few of the outer leaves, roughly sliced
- 2 leeks washed and roughly sliced
- 200g macaroni
- 70g butter
- 60g plain flour
- 800ml milk
- 150g grated cheddar, plus extra for topping
- 2 tsp Dijon mustard, or to taste
- pinch of grated nutmeg
- Parmesan
- salt and pepper
Method
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Step 1
Turn your oven to 200°C/Gas 6 to preheat. Put a large pan of salted water on to boil.
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Step 2
When the water is boiling add the cauliflower and leeks. Simmer for 3-4 minutes until just starting to become tender. Lift them out with a slotted spoon and keep to one side.
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Step 3
Add the macaroni and cook it according to the packet instructions. When it is ready, drain and flush it with some cold water- the aim is not to cool it down but to wash away some of the starch to avoid the final dish being too stodgy. Drain well.
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Step 4
While the macaroni is cooking, make the sauce. Melt the butter in a pan over a low heat. Add the flour and stir it into the butter to make a paste, cook it gently for a couple of minutes until it smells faintly biscuity. Gradually add the milk, stirring constantly with a whisk until you have a thick sauce. Let it bubble gently for a few minutes while still stirring. Whisk in the cheddar cheese, mustard and nutmeg. Season to taste with salt and pepper.
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Step 5
Mix the macaroni together with the cauliflower, leeks and sauce. Pack it into a snug fitting baking dish and top with some more grated cheddar and a layer of finely grated Parmesan. Bake for about 20 minutes, or until golden and bubbling on the top.