Broccoli & Cauliflower Mac & Cheese

Broccoli & Cauliflower Mac & Cheese


For the cheese sauce:
  • 250g whole milk (1 generous cup)
  • 1 whole dried clove
  • 1 dried bay leaf, broken in two
  • 1 1/2 TBS butter
  • 1 1/2 TBS flour
  • salt and white pepper to taste
  • 1 TBS Dijon mustard
  • 60ml double cream (1/4 cup)
  • 75g grated strong cheddar cheese (2/3 cup)
  • 2 TBS grated Parmesan cheese
You will also need:
  • 115g dry macaroni (1 cup or 4 ounces)
  • 325g cauliflower florets (1 cup)
  • 325g broccoli florets (1 cup)
  • 60g grated strong cheddar cheese (1/2 cup)
  • a couple TBS of either cracker crumbs or potato chip crumbs


  1. First make the sauce. Add the clove and bayleaf to the milk. Bring just to the boil, then set aside to infuse for about 15 minutes. Remove the clove and bay leaf and discard.
  2. Melt the butter in a saucepan until it begins to foam. Whisk in the flour and allow it to cook for a vew minutes until it starts to smell a bit nutty. Pour in the milk slowly, whisking continuously until the mixure has thickened nicely. Whisk in the cheese and allow it to melt. Whisk in the cream and Dijon mustard. Season to taste with salt and white pepper. Set aside. 
  3. Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a shallow casserole dish about 7 by 11 inches in size.
  4. Cook the dry macaroni in a pot of lightly salted water according to the package directions, adding the broccoli and cauliflower florets for the last 2 to 3 minutes of cook time.  Drain everything well, then stir into the cheese sauce.  Pour the whole lot into the prepared casserole dish. 
  5. Mix together the cheeses and crumbs/chips for the topping and sprinkle evenly over top of the macaroni and cheese.
  6. Bake in the preheated oven for 20 to 25 minutes, until bubbling and golden brown.  Let stand about 10 minutes before serving.

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