Home Recipes Mac and Cheese with Fresh Peas, Cauliflower and Toasted Garlic Breadcrumbs

Mac and Cheese with Fresh Peas, Cauliflower and Toasted Garlic Breadcrumbs

This is creamy comfort food with a few surprising additions—and a crispy garlicky topping. Pair with California Chardonnay or Merlot.

2 tbsp	unsalted butter
2 tbsp	all purpose flour
240 ml	whole milk
240 ml	half-and-half
143 g	grated sharp cheddar cheese
56 g	grated Gruyere cheese
284 g	macaroni
1/2 tsp	sea salt
2 tbsp	extra virgin olive oil
200 g	cauliflower florets, cut into small pieces
80 g	fresh or frozen peas
	For the topping:
128 g	fine dry breadcrumbs (preferably Panko)
56 g	grated sharp cheddar cheese
2 tbsp	extra virgin olive oil
2 tsp	minced garlic
1/2 tsp	sea salt
1 tsp	freshly ground black pepper

Step 1
Preheat oven to 190°C.
Step 2
Melt the butter in a large, heavy-bottomed, saucepan over medium heat, until sizzling. Add the flour and cook for 30 seconds, stirring constantly.
Step 3
Gradually stir in the milk and half-and-half, and continue to stir until the sauce thickens and begins to simmer.
Step 4
Turn off heat, stir in the grated cheddar and the Gruyere until smooth. Fold in the macaroni and ½ teaspoon salt. Set aside.
Step 5
Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the cauliflower and cook and stir until lightly browned. Stir in the peas and cook for 2 more minutes.
Step 6
Mix the cauliflower and peas with the macaroni and spread in a buttered 23-by-33-cm baking dish.
Step 7
To make the topping, mix the breadcrumbs, cheddar cheese, olive oil, garlic, salt and pepper in a small bowl.
Step 8
Sprinkle the mixture evenly over the macaroni.
Step 9
Bake in the preheated oven for 20 minutes or until topping is golden brown.

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