Macaroni with cauliflower and cheese from the oven

Cut the end of the stalk of the cauliflower. Cut the coals into small florets.

Cut the stalk in half lengthwise and into thin slices. Grate the cheddar and Parmesan cheese in a large, refractory dish.

Finely chop the parsley stalks and leaves. Bring a large pot of water with salt to the boil.

Put the macaroni and cauliflower in the pan and cook them according to the instructions on the pasta packaging.

Put the dish with the cheese on the pan and add the crème fraiche. Stir gently until the cheese is nicely smooth and melted.

Add the chopped parsley to the melted cheese and season the mixture with salt and pepper.

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.

Put the pasta and the cauliflower back in the pan, pour over the melted cheese and stir well.

The pasta dish must now be silky soft; pour some cooking liquid if the sauce is too thick.

Serve the macaroni or grill it crispy and golden brown.

Preheat the grill to medium or high. Pour 150 boil (per 4 people) into the macaroni and scoop in an oven dish.

Place the dish under the grill until the top is golden brown.

Divide the pasta over the plates or bowls.