Description
A superb recipe that is comforting and a bit fancy – because when ingredients like Castello’s aged havarti and pangrattato feature, it is a work of art.
Ingredients
Scale
- 50 Grams (1.7 ounces) BUTTER, CHOPPED
- 1/3 CUP PLAIN FLOUR
- 2 CUPS WARMED FULL CREAM MILK
- 130 Grams (4.5 ounces) COSTELLO AGED HAVARTI CHEESE, CRUMBLED
- 1 TSP NUTMEG
- 1.5 TBSP HOT ENGLISH MUSTARD
- 200 Grams (7 ounces) DRIED MACARONI
- 400 Grams (14 ounces) CAULIFLOWER, WASHED AND IN SMALL FLORETS
- 3 THICK SLICES DAY OLD SOURDOUGH TORN INTO BREAD CRUMBS
- 2 TBSP PEPITAS
- 1/2 CUP PARMESAN CHEESE, GRATED
- GOOD PINCH CHILLI FLAKES
- 2 TBSP MIXED FRESH HERBS, CHOPPED
- ZEST OF 1 LEMON
- SALT AND PEPPER
Instructions
- Preheat your oven grill or broiler to high heat.
- Melt butter in a saucepan over medium heat, add flour and stir until sandy-coloured (2-4 minutes). Gradually whisk in milk and stir until mixture is thick and comes to the boil (2-4 minutes). Stir in cheese, nutmeg and mustard, season to taste and keep warm.
- Next cook macaroni in a large saucepan of boiling salted water until al dente (5-6 minutes), adding cauliflower after 2 minutes. Drain and return cauliflower and macaroni to pan, stir in cheese sauce, season to taste, pour into a large baking dish, scatter with remaining cheese.
- Next make the pangrattato in a bowl by combining the sourdough bread crumbs, herbs, chili flakes, parmesan cheese, pepitas, lemon zest and a good slug of olive oil. You want the mixture to be ‘wet’ but not soaked. Season with salt and pepper.
- Scatter the pangrattao over the pasta, then transfer to the oven and grill until golden and bubbly for 4 -5 minutes. Serve with salad. Or eat alone. So fancy.
- Category: Main