INGREDIENTS
• 30g butter
• 1-2 shallots, finely diced
• 30g plain flour
• 400ml milk
• Pinch nutmeg
• Pinch smoked paprika
• 400g grated cheese of choice, I like to use a mix of Irish farmhouse cheeses
• 100ml cream
• Salt & Pepper to taste
• 400g raw macaroni, or other small shaped pasta, par cook this in salted water
• ½ head cauliflower, optional, par cooked also
• To serve; Mixed leaf salad and crispy prosciutto cups
METHOD
1. Have your macaroni and cauliflower both par cooked
2. Melt your butter in a large saucepot over a medium heat
3. Sauté the shallots until soft and translucent. Add in the flour and whisk over the heat for 2-3 minutes to cook the flour
4. Whisk in your milk bit by bit until it is all combined and the sauce is looking glossy.
5. Pop in a pinch of nutmeg and paprika. Whisk through 2/3 of your cheese, keeping the rest for the top. Pour in the cream, season to taste
6. Fold through the macaroni and the cauliflower. Transfer this to a large oven proof dish and sprinkle the remaining cheese on top.
7. Bake at 200Cfor 12-15 minutes. To get an extra crispy top, turn on the grill for the last minute.
8. Serve in crispy prosciutto cup with a fresh salad for balance!
