Celery root mac and cheese
1 tbsp (15 ml) butter
1 1/2 tbsp (22 ml) flour
3/4 c (180 ml) milk
3 c (750 ml) your choice white or yellow cheddar (mild, medium, strong or extra-strong), grated
1 pinch of ground nutmeg
Salt and freshly ground pepper
2 cans of Del Monte grated celery root
2 tbsp (30 ml) plain or Italian breadcrumbs
In a saucepan over medium heat, melt the butter and add the flour.
Pour in the milk, whisking until thickened.
Stir in 2 ½ c (625 ml) grated cheddar cheese and let melt. Stir, add nutmeg and season to taste.
Add the celery root, stir and cook for 2 minutes.
Transfer to a casserole dish. Garnish with remaining cheese and breadcrumbs.
Broil until melted and golden.
Serve as a main.