• Servings
  4-6
• Prep time
  5 mins
• Cook time
  30 mins

Ingredients

• 1/2 x head of cauliflower (or 1 small)
• 1 x leek
• 2 x garlic cloves
• 400g short pasta
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp plain flour
• 500ml chicken stock
• 500ml milk of choice
• 8 x sprigs of thyme
• 1/4 tsp ground nutmeg
• 1 tsp English mustard
• 120g Udder Delights Mature Cheddar, shredded
• 180g Udder Delights Smoked Brie, rind removed and cut into small bite-sized pieces
• Salt and pepper
• 120g frozen peas
• 100g stale bread or breadcrumbs
  1/4 cup parsley

Directions

1. Preheat oven to 180°C. Chop cauliflower into small florets, then finely slice leek and mince garlic.
2. Bring a pot of water to boil and cook pasta until al dente, adding the cauliflower at the last 3 minutes. Drain and set aside.
3. Place an oven-proof dish over medium heat and add 2 tablespoons of olive oil. Once hot, add leek and half the minced garlic, then sauté for 4-5 minutes, or until soft.
4. Next, stir in the flour for 30 seconds, then pour in the stock and milk, followed by the thyme, nutmeg and mustard. Continue whisking for 2-3 minutes, or until the sauce thickens slightly. Add the shredded cheddar and smoked brie (leave a little to scatter on top) and whisk again to melt. Season to taste with salt and pepper, then add the frozen peas.
5. Once the sauce has thickened, add the cooked pasta and cauliflower, then stir gently to coat.
6. To make the breadcrumbs, place stale bread in a food processor with the remaining minced garlic, parsley and one tablespoon of olive oil. Scatter over the pasta, along with the remaining pieces of Smoked Brie. Bake for 25-30 minutes, or until golden.