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Macaroni and Cheese with Cauliflower and Peas (sauce is Gluten-Free)

Christina Austin
Macaroni and cheese with strong white cheddar, cauliflower and peas using gluten-free flour to make the sauce base.
Print Recipe
Servings 4 -6

Ingredients
  

  • 3 tbsp gluten-free flour
  • 3 tbsp butter
  • 3 cups milk warmed
  • 1 whole garlic clove peeled (for use when warming milk)
  • 1 bay leaf
  • 2 cups grated 4 year old white cheddar cheese
  • 1 tsp dijon mustard
  • 1 cup fresh cauliflower chopped
  • 200 grams cavatappi pasta
  • 1/2 cup frozen peas
  • 200 grams goat cheese
  • 3 tbsp fresh grated Parmesan cheese
  • pinch of salt and pepper

Instructions
 

  • Put the milk in a small saucepan with the garlic clove and bay leaf and let it warm gently. Do not let it boil. Just warm it and then let it stand with the lid on while you get on with the rest of the preparation.
  • Grate the cheese and set it aside until it is time to add it to the white sauce.
  • Chop the cauliflower into small bite-sized pieces and set it aside as well. It will be added to the water with the pasta when the pasta needs only 4 minutes left to cook.
  • Put a large pot of water on to boil so that it is ready for the pasta when you are.
  • In a large saucepan, melt the butter over a medium heat and whisk in the gluten-free flour. Continuing to whisk, let butter and flour cook for about one minute. Pull the garlic clove and bay leaf out of the warm milk and slowly start to add the milk while whisking.
  • Once all the milk has been added, switch tools to use a wooden spoon to stir. Cook the sauce for 5 minutes, stirring frequently.
  • This is a good time to put the pasta in to cook in the pot of boiling water. Be sure to add plenty of salt to the water to season the pasta. Cook the pasta according to package instructions. Set the timer so that when there is four minutes left to cook the pasta, you can add the chopped cauliflower in with the pasta. This way the cauliflower and pasta will be done at the same time. Also, turn on your oven to 400 degrees F to preheat.
  • With the pasta cooking, add the cheese to the sauce in small handfuls, stirring it in until it all melts. Once all the cheese is in, stir in a pinch of pepper and the tsp of dijon mustard.
  • When the pasta is al dente, drain the pasta and cauliflower and add it to the sauce. Now add the frozen peas and stir to combine.
  • Transfer mixture to a baking dish and top with bits of goat cheese and a sprinkling of Parmesan cheese.
  • Bake for 20 minutes or until the top is golden and the sauce is bubbly.

Notes

If you want to bake and serve it later, you can cover the baking dish tightly with plastic wrap so that a skin doesn't form on the sauce and put it in the fridge until you want to bake it. Just adjust the baking time accordingly. *If you want to add pancetta - fry 4-6 thin pieces of pancetta cut into bite size pieces. Remove the crispy pancetta and set it aside. Use the fat from the pancetta in addition to the butter when making the white sauce. Mix the crispy pancetta in at the same time as the peas.