I really like the different textures too. They’re cooked together in the same saucepan to save time, and gives you a sneaky extra serving of vegetables.
CAULIFLOWER BECHAMEL MACARONI AND CHEESE MAC
When I crave the comfort factor of mac and cheese but a little bit lighter and healthier, I swap out some of the macaroni for cauliflower florets. Of course these days I prefer to make it from scratch and I like to think I’ve gotten rather good at it over the last few years… I’ve had lots of practice! I’d probably include it in my last meal, with some kind of pie for dessert. My first introduction to this glorious dish was from a packet, as I assume most people’s was. It is without a doubt one of my favourite dishes in the world, and if I see it on a menu I will definitely, definitely order it and not share. We’re talking about the epitome of comfort food right here. Maybe because I’m editing food photos right before lunch. Just typing those words make my stomach growl. Although you can reheat this dish if you have prepared and cooked it the same day, the sauce texture is not as good.Mac and cheese. Remove the foil and drain any liquid then pour over the sauce and heat until piping hot. Cover the casserole dish with foil and place in the oven and in the meantime reheat the sauce until smooth. I prefer to prepare the sauce and vegetables and keep separate in the fridge. However, sometimes cooking the sauce this way with the vegetables can cause the sauce to split and become runny. You can prepare this dish for baking in advance and cook for 30-40 minutes in the oven.
Serve this broccoli and cauliflower cheese bake with baked chicken thighs, grilled pork chops or your favourite roast! Recipe FAQsĬan you prepare this cauliflower cheese bake in advance? I like to put this in the oven at 200C/180 FAN/400F/Gas6 for about 10 minutes or under a hot grill if you like the cheese crispy. Pour the sauce over the florets and top with the remaining cheese and chives. Stir in most of the cheese, then turn off the heat and stir until the cheese has completely melted.Īt this point stir in two thirds of the chives, black pepper and nutmeg and check the taste. Turn the heat down to a simmer and cook, stirring for a further couple of minutes. Return the pan to the heat and stir in the remaining milk. Remove the pan from the heat and slowly add half of the milk, stirring to combine. Tip in the flour and stir constantly for 1 minute. In a small saucepan melt the butter over a medium heat until foaming. When the sauce is made arrange the florets in a casserole dish. The cauliflower may take slightly longer than the broccoli.
However, in my house, my dogs see the stalks as their treats so they always have them!īoil or steam for about 5-10 minutes until just tender then leave to drain while you make the sauce. You can even trim and use the stalks as well rather than throwing them away.
CAULIFLOWER BECHAMEL MACARONI AND CHEESE HOW TO
How to make broccoli cauliflower cheese casseroleīreak the broccoli and cauliflower into florets of an even size. For extra flavouring I've used nutmeg, pepper and freshly snipped chives. It's really delicious with just broccoli or cauliflower if you prefer.įor the cheese sauce you will need butter, all purpose flour, milk and cheddar cheese. I've used a small head of broccoli and cauliflower but you could easily use more or less of one or the other. It compliments the flavour of the cauliflower and you need to have something green on your plate of course too. I still make the original dish and serve it with roast chicken or pork normally, but I do like to add broccoli too. I have never been a fan of plain boiled vegetables, but the addition of this creamy cheesy sauce used to win me over every time!
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