- Publish Date
- Friday, 27 March 2020, 3:29PM
Old fashioned favourites are always the best!
This Allyson Gofton recipe is an upmarket version of macaroni cheese.
Add a dollop of pesto on the side when serving if you like, it will add a real flavour burst.
- ½ cauliflower
- 2 stalks celery
- 1 onion, peeled and finely chopped
- 1½ cups pasta (any shape, but the chunkier the nicer here)
- 2 eggs
- 1¼ cups cream
- 1 tblsp hot English mustard
- 70 gram packet pinenuts, toasted
- 1 cup grated gruyere or emmentahler cheese
- Cut the cauliflower into florets and blanch in boiling water for 1 minute. Drain and refresh in cold water.
- Cook the celery and onion in a smidgette of butter in a frying pan for about 5 minutes until softened.
- Cook the pasta in boiling salted water for 12-15 minutes until al dente. Drain well.
- In a large bowl toss together the eggs, cream, mustard, and onion mixture. Gently fold in the cauliflower, pasta, pinenuts and grated cheese. Season well with salt and pepper.
- Pour the mixture into a large ovenproof dish. Bake at 190ºC for about 35 minutes until the dish has set. Serve hot.
- If you cook the pasta in a wide shallow dish it will take less time to cook than a deep dish.
- The macaroni should be just set with the centre being a little moist so test with a large spoon before serving.