Smoked Brie and Cauliflower Mac ‘n’ Cheese

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 Delight’s Mature Cheddar, shredded
180g Udder Delight’s 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.