Mac and Cheese

Ingredients

• 0.5 small cauliflower (400 g)
• 400 g short-grain whole wheat noodles (e.g., short macaroni, elbow macaroni)
• 1 l milk (1.5% fat)
• 1 tbsp butter (à 15 g)
• 1 bunch chives (à 20 g)
• 1 piece cheddar cheese (100 g; 50% fat in dry matter)
• 1 piece gouda cheese (75 g; 45% fat in dry matter)
• 200 g corn kernels (drained weight; canned)
• 1 clove garlic
• 1 tsp turmeric powder
• 1 tsp medium-hot mustard
• nutmeg
• Salt
• Pepper

Instructions

1. 1.

   Wash the cauliflower and cut it into small florets. Place the cauliflower and noodles in a pot with milk and butter. Bring to a boil over medium heat. Reduce heat and simmer the mixture for about 10 minutes over low heat, stirring regularly.

2. 2.

   Meanwhile, wash chives, shake them dry, and cut them into small rolls. Grate the cheese. Rinse and drain the corn. Peel and chop the garlic.

3. 3.

   As soon as the noodles are cooked, add cheese, garlic, turmeric, and mustard.

4. 4.

   Season the mac and cheese with freshly grated nutmeg, salt, and pepper and garnish with corn and chive rolls.