Tasty and smooth, this sauce can be used in Macaroni Cheese and Cauliflower Cheese! By the amazing James Martin.
INGREDIENTS
- ½ onion
- 1 bay leaf
- 1 clove
- 100g butter
- 50g plain flour
- 1l full fat milk
- 400g grated cheddar cheese
- 1 tbs Dijon mustard
- 200g macaroni, cooked
- 1 cauliflower, cut into florets and blanched
- 100g brioche breadcrumbs
- few sprigs of thyme leaves removed
- 50g butter
- 25ml oil
METHOD
Pre-heat the oven to 200C.
Warm the milk and then stud the onion with the bay and clove add to the milk to infuse.
To make the sauce melt the butter in a pan, whisk in the flour and then add the milk gradually removing the onion.
Add ½ the cheese to the sauce then take off he heat and add the mustard season.
For Macaroni Cheese and Cauliflower Cheese:
Pour 1/2 onto the pasta place into an ovenproof dish top with some cheese.
Pop cauliflower in an oven proof dish and mix together, pour the rest of the sauce over and top with rest of the cheese. Pop under the grill for 2 minutes.
Fry the crumbs and thyme in butter sprinkle over the top the cauliflower dish.
Enjoy!!
