Serves 4 – 6
Preparation time: 30 minutes
Oven temperature: 200°C
Baking time: 45 minutes

• 500g macaroni
• 225g cauliflower, broken into florets
• 2 large leeks, cut into rings
• 100ml butter
• 100ml cake flour
• 875ml milk
• salt and black pepper to taste
• 45ml wholegrain mustard
• 1 red chilli, deseeded and finely chopped
• 250ml Gruyère cheese, grated
• 250ml parmesan, grated

1 Boil the macaroni in a large pot of salted water until al dente. Drain and set aside.
2 Steam the cauliflower and leeks until tender but firm. Drain and mix with the macaroni.
3 Melt the butter in a large saucepan and add the cake flour. Stir the milk in with a whisk until it forms a creamy sauce. Stir until it boils and thickens. Season with salt, black pepper and wholegrain mustard.
4 Add the chilli, Gruyère and half the parmesan. Mix in the macaroni and place in a greased baking dish. Sprinkle the rest of the parmesan over and bake until golden brown.

Wine recommendation A fruity dry wine such as a Chenin Blanc will complement all three these dishes wonderfully.

Words and image: Home magazine