You can either serve this macaroni unbaked, so it’s loose, gooey, and silky, or bake it under the broiler for a few minutes before serving to give it a crispy, golden topping. You could even try adding a grated hard-boiled egg or cooked prawns, but I like the simple style, as here.
|½||a head of cauliflower|
|8||oz. Cheddar cheese|
|4||oz. Parmesan cheese|
|~||A small bunch of fresh Italian parsley|
|1||lb. dried macaroni (elbows)|
|1||cup crème fraîche or sour cream|
This content is from the book Jamie’s Food Revolution by Jamie Oliver.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything