LOADED VEG MAC ’N’ CHEESE

SERVES 4 PREP + COOK 45 MINS

Woman’s Day (Australia) - - Food To Love -

✦ 375g cau­li­flower, cut into large flo­rets

✦ 1 tbsp olive oil

✦ 250g mac­a­roni pasta

✦ 1 cup (240g) light sour cream

✦ 1¼ cups (310ml) but­ter­milk

✦ ½ tsp ground nut­meg

✦ 1 cup (120g) frozen peas

✦ 2 tsp finely grated lemon rind

✦ 120g baby spinach leaves

✦ 2½ cups (250g) coarsely grated ched­dar or pizza cheese

✦ ¼ cup (60g) finely grated parme­san

✦ ½ cup (35g) panko crumbs

✦ 1 tbsp fresh thyme leaves, plus ex­tra to serve

1 Pre­heat oven to 240°C/220°C fan. Oil four 2¼-cup (560ml) oven­proof dishes.

2 Place cau­li­flower on a large oven tray. Driz­zle with oil and sea­son. Toss to coat well. Roast 15 mins or un­til al­most ten­der and browned. Re­duce oven to 220°C/200°C fan.

3 Mean­while, cook pasta in a large saucepan of salted boil­ing wa­ter fol­low­ing packet di­rec­tions un­til ten­der (see tip). Drain.

4 Heat sour cream and but­ter­milk in a large heavy­based saucepan over low heat. Stir in nut­meg, peas, half the rind, spinach and three-quar­ters of the com­bined cheeses. Stir un­til well com­bined. Sea­son.

5 Add re­main­ing com­bined cheeses and re­main­ing rind to bread­crumbs and thyme in a small bowl. Stir to com­bine.

6 Stir pasta into hot cheese sauce. Spoon evenly into dishes. Press cau­li­flower pieces into pasta mix­ture. Sprin­kle evenly with bread­crumb mix­ture.

7 Bake 20 mins or un­til crumbs are browned and mix­ture is heated through. Serve topped with ex­tra thyme.

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