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Macaroni with cauliflower and cheese from the oven
Macaroni with cauliflower, Parmesan cheese, cheddar and crème fraîche.
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Ingredients
Directions
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Cut the end of the stalk of the cauliflower. Cut the coals into small florets.
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Cut the stalk in half lengthwise and into thin slices. Grate the cheddar and Parmesan cheese in a large, refractory dish.
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Finely chop the parsley stalks and leaves. Bring a large pot of water with salt to the boil.
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Put the macaroni and cauliflower in the pan and cook them according to the instructions on the pasta packaging.
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Put the dish with the cheese on the pan and add the crème fraiche. Stir gently until the cheese is nicely smooth and melted.
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Add the chopped parsley to the melted cheese and season the mixture with salt and pepper.
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Carefully remove the bowl of melted cheese from the pan. Drain the macaroni and the cauliflower over a bowl and keep a little bit of the cooking liquid.
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Put the pasta and the cauliflower back in the pan, pour over the melted cheese and stir well.
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The pasta dish must now be silky soft; pour some cooking liquid if the sauce is too thick.
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Serve the macaroni or grill it crispy and golden brown.
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Preheat the grill to medium or high. Pour 150 boil (per 4 people) into the macaroni and scoop in an oven dish.
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Place the dish under the grill until the top is golden brown.
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Divide the pasta over the plates or bowls.
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Nutrition
645Calories
Sodium3% DV80mg
Fat45% DV29g
Protein62% DV31g
Carbs21% DV64g
Fiber4% DV1g
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