You can either serve this macaroni unbaked, so it's loose, gooey, and silky, or bake it under the broiler for a a few minutes before serving to give if a crispy, golden topping. You can even try adding a grated hard boiled eggs or cooked prawns, but I like the simple style, as here. Serves 4-6
- 1/2 head of cauliflower
- 8 ounces Cheddar cheese
- 4 ounces Parmesan cheese
- A small bunch of fresh Italian parsley
- Sea salt
- 1 pound dried macaroni (elbows)
- 1 cup creme fraiche or sour cream
To prepare your pasta:
Remove outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk. Cut the head into small florets. Halve the stalk length ways, then slice thinly. Grate the cheddar and Parmesan into a large heat proof bowl. Finely shop the parsley stalks and leaves.
To cook your pasta:
Bring a large pan of salted water to a boil. Add the macaroni and all of your cauliflower and cook according o the macaroni package instructions. Please the bowl of cheese over the saucepan and add the creme fraiche or sour cream. Carefully stir so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all of the shopped parsley to the melted cheese and season with a pinch of salt and pepper. Carefully remove the bowl of cheese using a towel or oven mitts and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasts to the pan, pour in the melted cheese and stir. it should have a lovely, silky consistency, but if it's took thick add a splash of your cooking water to thin it out a bit. At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add 2/3 cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish . Place under the broiler until golden and bubbling.
To serve your pasta:
Divide the pasta between places or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.