The last week has been one of those long, arduous ones between a flu that knocked me sideways, work and some personal things that have weighed heavy for a while. Thankfully, today things are turning around a bit and I am now officially 48hrs fever free , my voice (while still quite croaky) is coming back and the people in my life right now are proving to be just plain rockstars of beings.
I also have my appetite back and my goodness, did I miss being in the kitchen. Mac and cheese is my ultimate sort of comfort food and I've gone back and forth between finding servings that are too cheesy, too heavy or just plain unappealing.
Enter Donna Hay and this recipe, it is all things good and right. The ultimate cheat day.
Cauliflower Mac and Cheese with a sourdough crumb topping
(from Donna Hay)
700g cauliflower, leaves trimmed and cut into small florets
1¼ cups (310ml) milk
1 cup (250ml) single (pouring) cream
2 cups (240g) grated cheddar
2 cups (160g) finely grated parmesan
sea salt and cracked black pepper
3 cups (210g) chunky fresh sourdough breadcrumbs
1 clove garlic, crushed
2 tablespoons rosemary leaves, chopped
50g unsalted butter, melted
Preheat oven to 200ºC (400ºF).
Cook the pasta in a large saucepan of salted boiling water for 8 minutes.
Add the cauliflower and cook for a further 2 minutes or until tender.
Drain and return to the saucepan with the milk, cream, cheddar, parmesan, salt and pepper.
Reduce the heat to low and cook, stirring to coat.
Divide the macaroni mixture between 2 x 1.5-litre-capacity ovenproof dishes.
In separate bowl, mix and combine the breadcrumbs, garlic, rosemary and butter and divide between the dishes.
Bake for 15–20 minutes or until golden and crunchy.