Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel).
Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.Let the sauce blip away until thickened while you coarsely grate the cheese.Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water.Pour into a lightly greased 2-quart casserole dish. Remove from heat add salt, pepper, and Cheddar cheese. Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets. cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Cover and bring to a boil over high heat. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). 2 tablespoons shredded sharp Cheddar cheese Directions Preheat the oven to 350 degrees F (175 degrees C).Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. 2 ounces cheddar cheese, grated 2 ounces gruyere, grated 14 - 12 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne directions Preheat oven to 350 F.Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using. Trim, halve, wash and slice the leek and add to the pan.Simply reheat your pot and add the liquid then stir to combine. The Meat & Wine Co Southbank, Melbourne Picture: Mac & Cheese - Check out Tripadvisor members 504 candid photos and videos of The Meat & Wine Co Southbank. Put a large shallow ovenproof casserole pan on a medium heat with the butter. Gouda is a seriously underrated cheese when it comes to cooking It melts beautifully and gives your mac a sophisticated taste without being too pretentious (or turning off picky eaters). To get your mac and cheese to resemble the creamy delicious dish you originally made, you can use a little milk, stock or water.
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