Cauli-macaroni cheese

Latest comments and suggestions

Results 1-20

• littleveghead

  08 November 2007

  littleveghead rated and commented on this recipe

  

  Well, I'm an American who cooks and bakes many of the "Good Food" recipes since they're jost so simple to make and so, so good. This is just pure veggie comfort food, and so easy to make. Creme fraiche is a bit expensive over here, but once you weigh it out on the scale, it's well worth every calorie. It's also interesting to note that if my American supermarket didn't have creme fraiche, I would have substitued soured cream, but soured cream curdles if you take up to a high temperature.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zaeem

  20 November 2007

  Zaeem rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ellie

  02 December 2007

  Ellie rated and commented on this recipe

  

  Wonderful, easy, tasty and a winner everytime!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  05 December 2007

  Sarah rated and commented on this recipe

  

  My 5 year old son loved this. I used chedder rather than Red Leicester and it worked fine. Will add more seasoning next time though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Claire

  13 December 2007

  Claire rated and commented on this recipe

  

  Quick, easy and reliable. I usually use more mustard than in the recipe, and more tomatoes!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elin

  12 January 2008

  Elin rated and commented on this recipe

  

  We make this all the time, normally with half white sauce half creme fraiche, with more mustard and a lot less cheese than suggested. LOVELY.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lesley

  02 February 2008

  Lesley rated and commented on this recipe

  

  The whole family loves this recipe - even my normally mustard loathing husband! We occasionally make it with the addition of roughly snipped cooked bacon rashers - delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kyoko

  06 March 2008

  kyoko rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ajwmpw

  17 March 2008

  ajwmpw rated and commented on this recipe

  

  Easy and quick. I sometimes leave out the cauliflower and its still just as tasty. It freezes well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emma

  22 April 2008

  Emma rated and commented on this recipe

  

  Really nice with broccoli instead of cauliflower & cheddar cheese!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dory

  29 May 2008

  Dory rated and commented on this recipe

  

  Great idea! Tasty but would make a proper macaroni cheese sauce next time as the sauce was barely covering the pasta and veg. A brilliant way to get my 3 year old to eat some vegetables! Also like the idea of trying with broccoli.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ecky

  28 June 2008

  ecky commented on this recipe

  Try substituting broccoli for the cauliflower - lightly steam it before adding to the cooked pasta. Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ameretto

  19 September 2008

  Ameretto rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Girl Flower

  22 September 2008

  Girl Flower rated and commented on this recipe

  

  Really really nice, really easy and will definately be making this one again .. I followed the recipe exactly and wouldnt change a thing. perfect midweek dinner on a cold night

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marola

  02 October 2008

  Marola rated and commented on this recipe

  

  Really good and so easy to make. I like to mop up the sauce with nice fresh bread. Yum yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sue

  08 October 2008

  sue commented on this recipe

  this was delicious. added broad beans and less mustard. will have this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• icelesley

  17 February 2009

  icelesley rated and commented on this recipe

  

  Great way to use up cauliflower which can be a bit bland. Will definately make it again. Its also a cheap diah to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ami

  19 March 2009

  Ami rated and commented on this recipe

  

  Very nice recipe, and easy to make. The roasted tomatoes on top are a very delicious touch. I will definitely make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  27 March 2009

  Belkey rated and commented on this recipe

  

  Lovely comfort food and using half fat creme fraiche makes me believe that it is not fattening either!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cmf-foodfile

  15 April 2009

  cmf-foodfile commented on this recipe

  I usually just use milk for the sauce (and add in any cream, if I have left overs). Then I thicken it, then stir in the grated cheese. We like a lot of sauce, and loads of cheese in it (left-over thick sauce is great in a sandwich, and the left over sauce is great over other veg next day). It's lovely to poach some diced onion in the milk etc, before thickening. It's also fun to add any left over cream cheese (especially with garlic and herb) before thickening. Wedged hard-boiled egg is another happy ingredient here. Pasta - I usually leave that till next day. i'll try to work my menus so that we've had pasta the day before, then I'll cook enough to give us left overs. 2 days' cooking for 3 days' meals! And make sure the left-overs go into the fridge asap, so you're not eating cheese sauce every single day - get something else in the days in between. PS the sauce is also brilliant on baked potato!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1354/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 300g rigatoni , penne or macaroni
• 1 small cauliflower , separated into florets
• 200ml crème fraîche
• 2 tsp wholegrain mustard
• 175g Red Leicester , grated
• 2 tomatoes , cut into wedges

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 20 - 25 mins

Ingredients

• 300g rigatoni , penne or macaroni
• 1 small cauliflower , separated into florets
• 200ml crème fraîche
• 2 tsp wholegrain mustard
• 175g Red Leicester , grated
• 2 tomatoes , cut into wedges

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.