Macaroni Cheese with Cauliflower, Parsnips and Tomato

My own variation on Macaroni cheese. Made with chopped cauliflower, parsnip and onion, boiled and drained. Two thinly sliced salad tomatoes, a teaspoonful of paprika, white pepper, a dessert spoonful of cornmeal, blue Stilton cheese (100g), and Cheddar cheese (150g). And two handfuls of dried macaroni.

Unlike most recipes for Macaroni cheese, this one does not involve any milk (though you can add some if you like).

Boil and drain the vegetables. Make a sauce with the cornmeal and some water (about 200 mls - beat until there are no lumps in the mixture). Boil until the sauce thickens, then add the crumbled blue Stilton cheese, and some white pepper. Stir frequently until all the cheese has dissolved, and allow to cool. Boil the macaroni for ten minutes, drain, and allow to cool also.

 Mix together in a pyrex bowl (the dish is going into the oven at around 190 deg. C) the vegetables, the macaroni, and the cheese sauce. Slice the tomato, and grate the cheddar cheese. Lay the tomato slices over the top until the surface is covered completely.  Mix in the teaspoonful of paprika with the grated cheddar. Spoon the cheese and paprika mixture over the top of the layer of tomato, until it is completely covered.

Put the bowl (uncovered) into a preheated oven at 190 deg. C, and cook for one hour, until the cheese is melted and beautifully browned. Serve with a large spoon. Fabulous dish!