Cheeseboard Cauliflower Mac n Cheese With Watercress
Everyone's favourite comfort dish
- 400g Macaroni
- ½ Cauliflower, florets
- 90g Unsalted Butter
- 90g Plain Flour
- 1 tsp Paprika
- 2 tsp Mustard Powder
- 1/8 tsp White Pepper
- 750ml Whole Milk
- 250ml Whipping Cream
- 2 tbsp Brandy
- 500g Mixed Cheese (reserving 150g for topping)
- 50g Watercress, finely chopped
- Salt to season (if your cheese is not too salty)
Butter an ovenproof dish and set aside. Preheat oven 180C.
Bring a pan of water to the boil and add ½ tsp salt. Cook the pasta for four minutes, add the cauliflower and continue cooking until both are very much al dente.
Drain and reserve a ladle of cooking water.
Melt the butter in a deep saucepan. Add the flour, paprika, mustard powder and white pepper. Cook, stirring constantly for two to three minutes to cook out the flour.
Mix the milk, cream and brandy in a jug.
Take the butter mixture off the heat and very gradually whisk in the milk mixture to form a smooth, silky roux. Return the pan to the heat and continue whisking until it bubbles vigorously.
Cook for two minutes or until thickened. Stir in 350g cheese until melted. Stir in the watercress.
Taste, adjust the seasoning if needed bearing in mind that the cheese will be salty.
Tumble the mixture into your prepared dish and sprinkle with the remaining 150g cheese.
Cook for 20-25 minutes or until golden & bubbling. Serve immediately.