Ingredients
- 250 g (2-2½ cup) macaroni or other short pasta
- ½ cauliflower (cut in small pieces) (1 lb.)
Cheese sauce
- 225 g shredded OKA Mushrooms and truffle
- 1 onion, diced
- 2 garlic cloves
- 30 ml (2 tbsp.) olive oil
- 500 ml (2 cups) milk
- 30 ml (2 tbsp.) all-purpose flour
- Salt, pepper
Gratin
- 125 ml (½ cup) breadcrumbs
- 2 garlic cloves
- 5 ml (1 tsp.) crushed chili
- 15 ml (1 tbsp.) butter
- ½ tsp. salt
If there's one thing you learn with age, it's that there are two types of children: those who hate mushrooms and those who love them. Legend has it that this mac and cheese is so delicious that it's able to turn complete indifference into a desire for seconds at dinner time. Whether you like mushrooms or not, rest assured that this recipe will please everyone.
Préparation
- In a food processor, combine all gratin ingredients: breadcrumbs, garlic, chili and salt. Add butter. Set aside.
- Sauté onion and garlic in oil at medium heat without browning them.
- Add flour and cook for about 1 minute.
- Add milk and continue cooking until béchamel sauce thickens, about 3 to 4 minutes.
- Add OKA and let completely melt in the white sauce.
- In a large pot, cook pasta for approximately 5 minutes. Add cauliflower and continue cooking for about 1 to 2 minutes. Drain.
- In a large oven-proof dish, place pasta and cauliflower, pour béchamel sauce and cover with breadcrumb mix.
- Cook in a 180°C (350°F) oven for about 45 minutes or until topping is golden.