Here’s a new recipe from chef Chantelle Nicholson @Apricity – the Ultimate Mac ‘n’ (Kim)cheese.
Striking the right balance of rich creamy pasta with a kick of spice and crunchy texture of Jongga kimchi, this mac ‘n’ cheese is the perfect winter warmer as the nights draw colder (it’s also recently become a permanent fixture on the Apricity menu due to its popularity).
Mac ‘n’ (Kim)cheese
Serves 4
Ingredients
- 1 large cauliflower
- 2 tbsp vegetable oil
- 50g butter
- 300g milk
- 200g Cheddar cheese, grated
- Table salt
- 250g Jongga Kimchi, finely chopped
- 2 tbsp chopped parsley (flat leaf or curly)
- 325g dried macaroni (or similar shape)
Method
- Preheat the oven to 200°C.
- Slice the leaves off the cauliflower and set aside.
- Break half of the cauliflower into small florets.
- Chop the remaining cauliflower into small pieces.
- Take the spine out of the leaves, and finely chop these also. Set the leaves aside.
- Place the cauliflower florets into a baking tray.
- Drizzle over the vegetable oil and season with salt.
- Pop into the oven for 12-15 minutes until a deep golden brown.
- For the last 5 minutes, add the leaves and cook until crispy.
- Turn the oven off.
- Heat the butter in a large saucepan over a high heat.
- Once bubbling, add the chopped cauliflower and leaf spines.
- Season well with salt and cook until a deep golden brown, for approximately 12-15 minutes.
- Add the milk and turn the heat down to low.
- Allow to simmer for 5 minutes then pop in a blender and blitz until silky smooth.
- Scrape out into a bowl and add half of the cheese, stirring until melted.
- Add the Jongga Kimchi and parsley and pop back into the saucepan to keep warm.
- Cook the macaroni as per the packet instructions, drain well.
- Turn your oven onto fan grill.
- Mix the cooked macaroni into the cauliflower purée and heat through.
- When bubbling, gently mix in the cooked cauliflower florets.
- Place the entire mix into a casserole and top with the crispy leaves and remaining cheese.
- Grill until golden and bubbling.