Prep Time: 15 Min
– Cauliflower – Macaroni – Butter – Olive Oil – Milk – Cheddar Cheese – Parmesan Cheese – All-Purpose Flour – Leek – Celery
Cook Time:1 hr 15 Min
Melt butter in a medium saucepan with olive oil over medium heat.
Once melted, saute two cloves of garlic.
Add trimmed leeks and one stick of celery.
Afterward, add sliced fennel bulb and saute for five minutes.
Stir two cups of refined flour into a saucepan for 30 seconds.
Pour the skimmed milk gradually, stirring occasionally.
Season it with black pepper.
Now, add mustard sauce and salt over the partially cooked sauce.
Stir grated cheese and cheese mix into the sauce and cook until thickened.
Transfer the macaroni into a 25cm x 35cm baking dish along with the cauliflower florets.
Pour the sauce over the layer of pasta and cauliflower florets.
Sprinkle chopped parsley and pasta water over the dish.
Top it with some parmesan over the pasta.
Scatter some Italian breadcrumbs.
Bake the dish for half an hour or until golden and bubbling.
Let it cool down for a few minutes, serve it with your favorite side dish, and enjoy.