MAC AND CHEESE RECIPES WITHOUT FLOUR RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer pasta to slow cooker.
• Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 the Cheddar cheese over pasta and stir.
• Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.
• Whisk milk and Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.
• Cook on Low for 3 hours.

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Click off and discard any tatty outer leaves from the cauliflower, then cook whole in a large high-sided pan of boiling water for 5 minutes. Tip in the macaroni and cook for a further 5 minutes, then drain and steam dry.
  3. Peel and finely slice the garlic, trim and finely slice the spring onions and strip the thyme leaves, then place in a large non-stick frying pan with the butter and 1 tablespoon of oil. Cook for a few minutes, or until softened, then finely grate in half the nutmeg.
  4. Stir in the flour and cook for 2 minutes, then gradually add the milk, stirring continuously. Bring to the boil, then reduce to a simmer for 5 minutes, or until starting to thicken, stirring occasionally.
  5. Remove from the heat, add the mustard and coarsely grate in the cheese, then stir to combine.
  6. Remove the stalk and leaves from the cauliflower, finely chop and place in a round ovenproof baking dish (roughly 25cm). Sit the whole cauliflower on top.
  7. Spoon the cooked pasta in and around the cauliflower, then pour the sauce all over on top, gently mixing to coat the pasta.
  8. Bake for 30 minutes, or until golden and bubbling.