• 200g macaroni
• 1 small cauliflower, cut into florets
• 250g baby spinach
• 50g butter
• 50g plain flour
• 525ml milk
• 100g strong Cheddar, grated
• 50g Stilton, crumbled
• 50g parmesan, grated
• 1 egg yolk
• 1 tsp English mustard
• Ground white pepper
Pre-heat the oven to 200°c/Gas Mark 6 and grease an ove-nproof dish measuring approximately 30 x 20 x 7cm. This recipe comes together best when the individual components are prepared in advance, so cook the macaroni in boiling salted water for 12 minutes and then refresh in cold water. Drain well and keep to one side until needed.
Place the cauliflower florets in salted boiling water for six minutes. Drain and leave to one side to cool naturally.
Blanch the spinach in salted boiling water for 10 seconds. Drain and run under the cold tap until it is cold all the way through. Divide into several small balls and squeeze each one through a tea towel to remove all the water. Leave to one side until needed.
Melt the butter in a large thick-bottomed pan and then add the flour. Combine until a sandy texture has formed. Carefully add quarter of the milk and stir into the mixture until a smooth consistency is reached. Repeat this step until all the milk has been used and you have a creamy sauce. Remove from the heat and add three-quarters of the cheddar, Stilton and parmesan. Stir until the cheese has melted, before adding the mustard and the egg yolk. Season to taste.
Divide the sauce in two and stir the macaroni into one batch. Pour the macaroni and cheese mix into the prepared dish, top this with the spinach and the cauliflower, then more macaroni and finally the rest of the sauce.
Top with the remaining cheese and bake in the oven for 20-25 minutes, until the top has browned. Serve with roasted vine tomatoes.
This recipe is taken from the January issue of Village Life. Read it here.