-
Pasta and Vegetables:
- 400g macaroni pasta
- 1 medium head of cauliflower, sliced into thin slices
-
Cheese Sauce:
- 60g unsalted butter
- 60g plain flour
- 500-750ml milk
- 100g Gruyère cheese, grated
- 100g mature cheddar cheese, grated
- 100g Gouda cheese, grated
- 100-150ml Chimac Korean Hot Sauce (adjust to taste)
- Salt and black pepper to taste
Topping:
- 1 leek
- 50g mix of cheddar and Gruyere
| Recipe: |
-
Preheat the oven to 190°C (fan 170°C)
Par-cook the pasta:
-
Bring a large pot of salted water to a boil and cook the macaroni for half the time recommended on the package to ensure it is par-cooked. Drain and set aside.
-
Prepare the cauliflower:
- Slice the cauliflower into thin wedges
-
Make the roux:
- In a large saucepan over medium heat, melt the butter. Stir in the flour and cook, whisking continuously, for 1-2 minutes until it forms a smooth, light golden roux.
- Gradually pour in the milk, whisking constantly to prevent lumps. Continue cooking for 5-6 minutes until the mixture thickens and coats the back of a spoon.
- Reduce the heat to low and add the Gruyère, cheddar, and Gouda cheeses, stirring until melted and the sauce is smooth.
- Stir in 100-150ml of Chimac Korean Hot Sauce, adjusting the amount based on your preferred spice level. Season with salt and black pepper to taste.
-
Combine the ingredients:
- In a large mixing bowl, combine the par-cooked macaroni, cauliflower wedges, and the cheese sauce. Mix until well coated.
- Transfer the mixture to the prepared baking dish.
-
Add the topping:
- Mix sliced leeks and extra cheese, and sprinkle on top of the mac & cheese
-
Bake:
-
- Cover the dish with foil and bake in the preheated oven for 10 minutes.
Remove the foil and continue baking uncovered for an additional 20 minutes, or until the top is golden and bubbling.
-
- Let the dish rest for 5 minutes before serving.
|
|
