Recipe Serves: 4

Ingredients

Method

Heat the oven to 190c/375F/gas mark 5.

Divide the cauliflower into small florets and put into a pan of boiling water, cook for 5 minutes, then drain into a greased ovenproof dish.

Cook the macaroni in boiling salted water for 7-9 minutes until just tender, drain and set aside.

Put the butter into a pan with the flour and milk, heat, whisking all the time until the sauce comes to the boil and thickens, reduce the what and simmer for 2 minutes, stirring all the time.

Remove from the heat and add a good pinch of nutmeg and 175g (6oz) of the British Mature Cheddar, stir until melted, then add the ham and macaroni.

Season with salt and pepper then pour over the cauliflower, scatter over the remaining cheese and the breadcrumbs, then bake for 20-25 minutes until bubbling and golden.

By kind permission of the British Cheese Board

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