Leeks

Macaroni and cheese with cauliflower and leek sauce

Name: Macaroni and cheese with cauliflower and leek sauce
Prep time: 34 min
Cook time: 19 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 625 ml (2 1/2 cups) macaroni; 125 ml (1/2 cup) chorizo, diced; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 1/2 cauliflower, chopped; 375 ml (1 1/2 tasse) de mélange de fromages italiens râpés; 1 onion, chopped; 500 ml (2 cups) 5% baking mix; 80 ml (1/3 cup) panko breadcrumbs (optional)

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Author: 5 ingredients 15 minutes

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Preparation 15

Baking 19

Portions 4

Freezing Yes

Budget

Ingredients Preparation

Ingredients

625 ml (2 1/2 cups) macaroni
125 ml (1/2 cup) chorizo, diced
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
1/2 cauliflower, chopped
375 ml (1 1/2 tasse) de mélange de fromages italiens râpés
1 onion, chopped
500 ml (2 cups) 5% baking mix
80 ml (1/3 cup) panko breadcrumbs (optional)

Preparation

Side-by-side mode

In a pot of boiling salted water, cook pasta al dente. Drain.
Meanwhile, heat a little olive oil in another saucepan over medium heat. Cook the chorizo for 3 to 4 minutes. Set aside on a plate.
In the same pan, cook the leeks for 4 to 5 minutes over low-medium heat, stirring occasionally. Set aside on a plate.
In the same saucepan, cook the cauliflower and onion for 4 to 5 minutes, stirring occasionally.
Add the milk mixture and bring to the boil. Simmer over low heat for 5 to 7 minutes until tender. Remove from heat.
Using an immersion blender, emulsify the cauliflower mixture until smooth.
Gradually add the cheese to the pan and heat over low heat, stirring, until melted.
Add macaroni, leeks and chorizo. Season with salt and pepper and stir.
If desired, preheat the oven to broil. Divide the mac n cheese among four cassolettes, top with panko breadcrumbs, and bake for 2 to 3 minutes, until golden brown.