Macaroni Cheese and Cauliflower Cheese

Preparation info

    • Difficulty


Appears in

The Cookery of England

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.



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