Name: Macaroni Cheese and Cauliflower Cheese
Cuisine: United Kingdom
Ingredients: ¾ lb. (360 g.) (when cooked) of macaroni or spaghetti (just tender but not overcooked) or 1 large cooked cauliflower, tender but not overcooked, broken into flowerets; 1 pint (6 dl.) good cheese sauce; ¼ pint (1½ dl.) double cream; 4 oz. (120 g.) finely grated Cheddar cheese; freshly ground black pepper; ½ oz. (15 g.) butter

Elisabeth Ayrton

Macaroni Cheese and Cauliflower Cheese

Preparation info

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

These two very excellent dishes have been heartily disliked by many an Englishman because they are abominably made at schools and by boardinghouse landladies. They are good luncheon or supper dishes, and the following rather grand recipe should bring many converts.

Ingredients

1 pint (6 dl.) good cheese sauce
4 oz. (

Europe
United Kingdom
Supper
Lunch
Main course
England
Vegetarian

Method

Prepare or heat up the cheese sauce and add an extra 2 oz (60 g.) of grated cheese to increase the flavour. Stir, just boiling, for 2 minutes: the cheese should not be quite melted. Stir in the cream

Preparation info

Difficulty

Appears in

Ingredients

Method