Chicken & Cauliflower Macaroni Cheese

The Method

Cook the macaroni a large saucepan of boiling water for 5 minutes. Chop the
cauliflower into small florets and add to the macaroni. Cook for another 5 minutes
until both are just tender.

Meanwhile, melt the butter in a large saucepan over a low heat. Stir in the flour and
cook for 1 minute, stirring then gradually add the milk, whisking until smooth.
Continue to cook for a minute or two until the sauce thickens. Remove from the heat
and stir in the cheese and tahini.

Preheat the grill to medium. Break the slice of bread into small pieces and put into a
beaker, then blitz to crumbs (or you can do this in a food processor). Peel and mince
the garlic and add to the crumbs with the mixed herbs, stirring to combine.

Drain the macaroni and cauliflower and stir into the warm cheese sauce with the
chicken. Transfer to an ovenproof dish and scatter over the garlic and herb crumbs.
Place under the grill for 4-5 minutes until golden brown and toasted. Serve straight to
the table.