Jamie Oliver Cauliflower Cheese and Mac

624

❣️ Vegetarian Alert❣️Cauliflower Cheese and Mac ????????I had no idea what to make for today’s post. Scrolling aimlessly through Instagram and an auto-play video popped up on my screen. Jaimie Oliver was peering back at me with those gorgeous blue eyes and holding up the very ingredients I have in my fridge. I watched the video and marched straight to my kitchen, while still fresh in my mind, I whipped out his suggested ingredients and got cracking. I was taking a big risk here because Brian absolutely does not like Macaroni Cheese. One too many served to him as a boy growing up was enough for him to last his lifetime. He does however absolutely love cauliflower cheese. How ingenious of Jamie to combine the two. I had a relatively low expectation and boy oh boy was I wrong. Brian went back for not only seconds but thirds. Jamie blitzed his sauce, which is a really clever way to trick the kids into eating vegetables. I wanted texture so I kept mine as is.

 

Jamie Oliver Cauliflower Cheese and Mac

Ingredients

  • 250 g macaroni pasta
  • 2 tbls butter
  • 200 g baby leeks
  • heart of celery about 10cm in length
  • small cauliflower head
  • 1 tsp hot english mustard
  • 2 Tbls cornflour
  • 2 1/2 cups milk
  • 3 Tbls parsley  finely chopped
  • blue cheese optional
  • 1 cup cheddar cheese
  • parmesan to serve

Instructions

  • These were the ingredients I was trying to use up. Don't forget to heat up the oven
  • Get the macaroni pasta on the go put a knob of butter in the pan and finely slice the baby leeks
  • When butter is sizzling add the leeks cook for 2 min
  • Finely slice the heart of the celery about 10cm in length add to pan with leeks
  • Break a small cauliflower head into florettes and add to the pan and stir for 1 min
  • Add a tsp of hot English mustard - don't skip this step it's not hot in this quantity and it really adds great flavour. Stir to incorporate into leek mix
  • Now sprinkle 2 Tbls of cornflower over leek mix. Mix properly
  • The cornflour will stick to base of pan and coat the pan.
  • Add 2 and a half cups of milk
  • Add a good crack of pepper and salt stir and cook for 7 minutes
  • Finely chop about 2 Tbls of parsley add to sauce
  • By now the sauce has thickened. I had some garlic butter which I added to the pan
  • Optional - slice a small wedge of blue cheese about 1cm at the widest part and add that to sauce. I didn't want to overpower the sauce. I could have added double that.
  • See the sauce bubbling away getting nice and thick, now add cheese, about 1 heaped handful, saving half a handful for the grilling. If you don't want the kids to know about the leeks and cauliflower you can use a stick blender to get rid of the evidence  and puree until smooth.
  • Place the cooked macaroni in a casserole dish, tip the sauce over the macaroni and stir so the sauce can filter into all the nooks and crannies coating the pasta
  • Now add the final half handful of grated white cheddar. I did a sneaky grating of fresh nutmeg over the cheese just for more flavour.
  • Pop into preheated 180°C oven for 20-25 min. Turn the grill on to brown the top for about 2-3 min
  • Serve with a salad. If you like you could also add left over mince of chicken to the dish.
  • Grate parmesan
  • Add a tsp of fresh chopped chilli, this finishes it off . Thank you Mr Oliver you are a lifesaver
Course: Dinner
Keyword: Kiddies

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Fresh Kitchen © Copyright 2021. All rights reserved.
Close