Our take, on this delicious alternative to the original macaroni and cheese, combines the creamy texture of the cheese sauce, with the mild and slightly nutty flavour of the cauliflower. Put this on your weekly meal plan and you will never want to look back at your former guilty pleasure. Dive in on your own or treat guests to a savoury and wonderful dining experience. With our interpretation of the ultimate Cauliflower Mac and Cheese recipe, you are in for a treat.
1. Preheat the oven to 180° C. Remove the stem and cut the cauliflower into florets. Blanch for 4-5 minutes and immediately put in ice water to stop the florets from cooking further. In a new pan melt the butter, add breadcrumbs and toast until the breadcrumbs are golden and crispy.
2. In a saucepan pour in chicken stock, bring to a boil, add whole grain mustard and freshly ground black pepper. Grate grated Castello® Tickler Mature Cheddar mix with corn starch. Lower the heat to medium, add the grated cheddar in with the chicken stock and stir until the cheese has melted. Continue to stir until you get a nice smooth sauce.
3. Add the cauliflower florets and carefully stir until the florets are covered with sauce. Pour the cauliflower mac and cheese into a coated baking dish and sprinkle with toasted breadcrumbs.
4. Bake for 30 minutes at 180° C and serve straight away.
Having such an important role, choosing the wrong cheese risks the dish being plain and boring. When deciding what to pick, finding one with the right flavour profile and texture is key to getting the signature macaroni and cheese flavour. Displaying both rich taste and a texture perfect for melting, our Castello® Extra Mature Cheddar offers bite and creaminess, slowly covering your palate in a smooth effort. Matured for up to 17 months, the consistency is crumbly and slightly grainy from the naturally formed salt crystals in the body. It spreads evenly and stands in perfect contrast to the piquant wholegrain mustard.
Supplementing your meal with a glass of something that complements the dish, allows for more intense flavours. While it might seem dramatic, being assertive, when choosing what you want to drink, makes a big difference in how you experience taste. Personal preference ultimately decides what you should couple your macaroni and cheese with, but balancing contrasts always makes for a satisfying result. The rich and savoury palate of our Castello® Extra Mature Cheddar pairs beautifully with a gentle Pinot Noir, while a stronger Cabernet Sauvignon provides a deeper and more intricate profile. When deciding what beer to go with, look for ones with slight bitterness and sweetness, e.g. Brown Ales or Pale Ales.
Stuff your cauliflower macaroni and cheese in a crust of pastry for a Scottish adaptation, or add roasted onions, bacon or ham as traditionally done in Switzerland. As an added twist, replace the Cheddar with Gouda or Emmental for different tastes and textures – you can even season with different spices for enhanced depth.