Cheeseboard Cauliflower & Watercress Mac'n'Cheese

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Serves 6

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients:

400g Macaroni

½ 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 (if your cheese is not too salty)

Butter an ovenproof dish and set aside. Preheat oven 180 C.
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 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, then 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.