Ingredients
-
2 cups cauliflower florets
-
1/4 lb elbow macaroni
-
1/4-2 cup minced onion
-
1 tablespoon butter, plus
-
2 teaspoons butter
-
1 tablespoon all-purpose flour
-
1 cup milk
-
1/2 cup cream
-
1 pinch nutmeg
-
1 tablespoon Worcestershire sauce
-
2 tablespoons ketchup
-
1/2 teaspoon mustard powder
-
1/8 teaspoon cayenne pepper
-
6 ounces coarsely grated sharp cheddar cheese
-
1/3 cup grated parmesan cheese
-
1 pinch nutmeg
-
3/4 cup diced ham, good quality
-
1/2 cup dry breadcrumbs
Instructions
- Blanch cauliflower for 5 minutes.
- Refresh under cold water; drain well.
- Cook pasta until al dente.
- Refresh under cold water; drain well.
- Cook onion in 1 tblsp butter over moderately-low heat until softened; stir in flour and cook 2 minutes.
- Whisk in milk, cream, Worcestershire Sauce, ketchup, mustard powder, cayenne pepper and nutmeg and bring just to a boil, stirring, and simmer for 3 minutes.
- Preheat oven to 350F and place rack in center of oven.
- Add 1 cup of Cheddar and all of the Parmesan, stirring, until completely melted.
- Stir in macaroni, cauliflower and ham and season.
- Mound into prepared baking dish and top with remaining Cheddar.
- Toss breadcrumbs with remaining 2 tsps butter (melted) and sprinkle over cheese.
- Bake for 25 minutes, or until topping is golden.