Dorset-based chef Suze Morrison has put together a selection of winter recipes for the Watercress Company. Give this twist on mac and cheese a try.
Ingredients:
400g macaroni
1/2 cauliflower florets
90g unsalted butter
90g plain flour
1 tsp paprika
2 tsp mustard powder
1/8 tsp white pepper
750ml whole milk
250ml whipping cream
2 tbsp brandy
500g mixed cheese (reserving 150g for topping)
50g watercress, finely chopped
Salt to season
Get your milk, cheese and cream from one of these producers. You can pick up the brandy from here and you can find the other ingredients locally at shops and delis.
Method:
- Butter an ovenproof dish and set aside. Preheat oven 180C.
- Bring a pan of water to the boil and add ½ tsp salt. Cook the pasta for 4 minutes, add the cauliflower and continue cooking until both are very much al dente.
- Drain and reserve a ladle of cooking water.
- Melt the butter in a deep saucepan. Add the flour, paprika, mustard powder and white pepper. Cook, stirring constantly for 2-3 minutes to cook out the flour.
- Mix the milk, cream and brandy in a jug.
- Take the butter mixture off the heat and very gradually whisk in the milk mixture to form a smooth, silky roux. Return the pan to the heat and continue whisking until it bubbles vigorously.
- Cook for 2 minutes or until thickened. Stir in 350g Cheese until melted. Stir in the watercress.
- Taste, adjust the seasoning if needed bearing in mind that the cheese will be salty.
- Tumble the mixture into your prepared dish and sprinkle with the remaining 150g Cheese. Cook for 20-25 minutes or until golden & bubbling. Serve immediately.
