feed me comfort food

Recipe: Fleetwood Mac and Cheese

Remove the leaves and stem from the cauliflower and cut it into quarters.
Place the cauliflower quarters in a large pan of boiling water and add the macaroni.
Add a pinch of salt and the olive oil to the pan to prevent the macaroni from sticking together.
Cook for 20 minutes, until the cauliflower falls apart.
While the cauliflower and pasta are cooking, preheat the oven to 200° C.
Make the cheese sauce:
Melt the butter in a saucepan over medium heat, add 2 tablespoons of the flour, and stir with a whisk.
Add the rest of the flour little by little while stirring to prevent lumps.
When it becomes a thick paste, slowly add the milk while continuously whisking to keep it smooth.
Continue cooking the sauce while stirring for another 3–4 minutes, until it is thick.
Add slightly more than half of the Cheddar and stir until smooth again.
Stir the mustard into the sauce until everything is evenly combined.
Drain the cauliflower and pasta in a colander and break the cauliflower into even smaller pieces with a spatula.
Place the cauliflower-macaroni mixture in an oven dish and pour the Cheddar cheese sauce over it.
Sprinkle with salt and pepper and mix well.
Sprinkle the remaining grated Cheddar over it.
Bake for 25 minutes, until the top is golden and crispy. If you want it extra crunchy, turn on the grill for a few minutes at the end.

Title: Dark Side of the Spoon: The Rock Cookbook
Author: Joseph Inniss, Ralph Miller and Peter Stadden
Publisher: Laurence King Publishing
Price: €11,99

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