28 July, 2015
Cheeky Mac & Cheese
Cheeky Mac & Cheese
Serves: 4-6
Ingredients:
- 2 cups uncooked macaroni or small elbow pasta
- 30g butter
- 2 tablespoons plain flour
- 2 cups milk, approximately
- 1 cup tasty grated cheese
- 1/2 cup grated parmesan cheese
- 1 cup cauliflower puree
- Pinch nutmeg
- Salt & Pepper to taste
Method:
- Boil 2 cups of macaroni pasta, elbow pasta or pasta of course (picture shows stegosaurus pasta) until al dente, drain well and let sit while you prepare the sauce.
- To make the bechamel sauce, create a rue with the butter and flour and stir continually for a couple minutes to cook out the flour
- Gradually add in the milk and continued whisking to ensure a silky smooth consistency. Add milk until you get the desired consistency. You will want it runnier than normal due to additions thickening the sauce further
- Add in all the cheeses, cauliflower puree, salt & pepper and nutmeg, continuing to stir to ensure all the cheese has melted and you have a smooth creamy sauce.
- Stir through the drained pasta and serve.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly
- If reheating this from frozen you will need to add more milk as you reheat on the stove as the dish will loose some hydration and moisture during the freezing/reheating process
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.