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