Cauliflower and Leek Mac and Cheese by @riverford

45 min

4 servings

🥦

200 g

Cauliflower florets

🥬

2

Leeks

🍝

200 g

Macaroni

🧈

70 g

Butter

🌾

60 g

Plain flour

🥛

800 ml

Milk

🧀

150 g

Cheddar

🌼

2 tsp

Dijon mustard

🫙

Nutmeg

🧀

Parmesan

🧂

Salt

⚫

Pepper

  1. Preheat

    Turn the oven to 200°C/Gas 6 to preheat, and put a large pan of salted water on to boil.

  2. Add
    • Cauliflower florets
    • Leeks

    When the water is boiling, add the cauliflower and leeks and simmer for 3-4 minutes until just starting to become tender.

  3. Spoon
    • Cauliflower florets
    • Leeks

    Lift the cauliflower and leeks out with a slotted spoon and keep to one side.

  4. Add
    • Macaroni

    Add the macaroni and cook it according to the packet instructions.

  5. Drain
    • Macaroni

    When the macaroni is ready, drain it and flush it with some cold water to wash away some of the starch.

  6. Drain
    • Macaroni

    Drain the macaroni well.

  7. Melt
    • Butter

    Melt the butter in a pan over a low heat.

  8. Add
    • Plain flour
    • Butter

    Add the flour and stir it into the butter to make a paste, cooking it gently for a couple of minutes until it smells faintly biscuity.

  9. Add
    • Milk

    Gradually add the milk, stirring constantly with a whisk until you have a thick sauce.

  10. Stir

    Let the sauce bubble gently for a few minutes while still stirring.

  11. Whisk
    • Grated cheddar
    • Dijon mustard
    • Nutmeg

    Whisk in the cheddar cheese, mustard and nutmeg.

  12. Season
    • Salt

    Season the sauce to taste with salt and pepper.

  13. Mix
    • Macaroni
    • Cauliflower florets
    • Leeks

    Mix the macaroni together with the cauliflower, leeks and sauce.

  14. Top
    • Grated cheddar
    • Parmesan

    Pack the mixture into a snug fitting baking dish and top with more grated cheddar and a layer of finely grated Parmesan.

  15. Bake

    Bake for about 20 minutes, or until golden and bubbling on top.

Cauliflower and Leek Mac and Cheese by @riverford

45 min

4 servings

🥦

200 g

Cauliflower florets

🥬

2

Leeks

🍝

200 g

Macaroni

🧈

70 g

Butter

🌾

60 g

Plain flour

🥛

800 ml

Milk

🧀

150 g

Cheddar

🌼

2 tsp

Dijon mustard

🫙

Nutmeg

🧀

Parmesan

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/15

    Turn the oven to 200°C/Gas 6 to preheat, and put a large pan of salted water on to boil.

  2. Step 2/15

    When the water is boiling, add the cauliflower and leeks and simmer for 3-4 minutes until just starting to become tender.

    🥦Cauliflower florets
    🥬Leeks
    🍳Large pan

  3. Step 3/15

    Lift the cauliflower and leeks out with a slotted spoon and keep to one side.

    🥦Cauliflower florets
    🥬Leeks
    🥄Slotted spoon

  4. Step 4/15

    Add the macaroni and cook it according to the packet instructions.

    🍝Macaroni
    🍳Large pan

  5. Step 5/15

    When the macaroni is ready, drain it and flush it with some cold water to wash away some of the starch.

    🍝Macaroni
    🧺Colander

  6. Step 6/15

    Drain the macaroni well.

    🍝Macaroni
    🧺Colander

  7. Step 7/15

    Melt the butter in a pan over a low heat.

    🧈Butter
    🍲Saucepan

  8. Step 8/15

    Add the flour and stir it into the butter to make a paste, cooking it gently for a couple of minutes until it smells faintly biscuity.

    🌾Plain flour
    🧈Butter
    🍲Saucepan

  9. Step 9/15

    Gradually add the milk, stirring constantly with a whisk until you have a thick sauce.

    🥛Milk
    🍲Saucepan
    🥄Whisk

  10. Step 10/15

    Let the sauce bubble gently for a few minutes while still stirring.

    🍲Saucepan
    🥄Whisk

  11. Step 11/15

    Whisk in the cheddar cheese, mustard and nutmeg.

    🧀Grated cheddar
    🌼Dijon mustard
    🫙Nutmeg
    🥄Whisk

  12. Step 12/15

    Season the sauce to taste with salt and pepper.

    🧂Salt
    ⚫Pepper

  13. Step 13/15

    Mix the macaroni together with the cauliflower, leeks and sauce.

    🍝Macaroni
    🥦Cauliflower florets
    🥬Leeks

  14. Step 14/15

    Pack the mixture into a snug fitting baking dish and top with more grated cheddar and a layer of finely grated Parmesan.

    🧀Grated cheddar
    🧀Parmesan
    🍳Baking dish

  15. Step 15/15

    Bake for about 20 minutes, or until golden and bubbling on top.

    🍳Baking dish

Composition

Ingredients

Types

Vegetables, Grains, Pasta, Dairy, Condiments, Spices

Ingredients

Cauliflower florets, Leeks, Macaroni, Butter, Plain flour, Milk, Cheddar, Dijon mustard, Nutmeg, Parmesan, Salt, Pepper

Notes

Cauliflower florets (bite-sized, plus a few of the outer leaves, roughly sliced), Leeks (washed and roughly sliced), Cheddar (plus extra for topping, grated), Dijon mustard (or to taste), Nutmeg (grated), Parmesan (finely grated, for topping, amount not given), Salt (for the pasta water and to season the sauce, to taste), Pepper (to season the sauce, to taste)

Allergens

Gluten, Milk, Mustard

Dietetics

Dietary regimen

Pescatarian, Nut-Free, High-Protein, Egg-Free, soy-free, Sugar-Free, Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 55g, Fat: 33g, Fiber: 4g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 520mg, Sodium: 780mg, Potassium: 480mg, Iron: 1.8mg

Vitamins

Vitamin A: 350µg, Vitamin C: 30mg, Vitamin B12: 1.1µg, Folate: 60µg

Preparation

Time Information

Preparation

25 minutes

Cooking

20 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

Large pan, Slotted spoon, Saucepan, Whisk, Baking dish, Colander

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Family Dinner, Everyday Comfort Food

Origin

Source

Platform

instagram

Original Creator

@riverford

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Melty, Gooey, Golden And Bubbling

Flavors

Cheesy, Savory, Mustardy, Nutmeg-spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3 days (store in an airtight container,reheat thoroughly before serving), freezer : 2 months (cool completely before freezing,store in an airtight, freezer-safe container,thaw in the fridge before reheating)