Cauli-macaroni cheese

Recipe uploaded by

Good Food

26 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot grill.
2. Add the crème fraîche, mustard and all but a good handful of the cheese to the pasta pan. Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
3. Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Grill for about 5 minutes until browned and bubbling.

Latest comments and suggestions

Results 21-29

• 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:
• Rob

  25 April 2009

  Rob rated and commented on this recipe

  

  Didn't have mustard so used Garam Masala, came out wonderful. Don't skimp on cheese for the topping, I ran out and I wished I hadn't!

  Flag as inappropriate

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

  Your name: Reason:
• janehh

  31 May 2009

  janehh rated and commented on this recipe

  

  I also agree with previous comments that this recipe is too dry - it was tasty but next time I'll make more sauce

  Flag as inappropriate

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

  Your name: Reason:
• Mother Trucker

  04 August 2009

  Mother Trucker rated and commented on this recipe

  

  Love this recipe, easy to make and taste's delicious!

  Flag as inappropriate

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

  Your name: Reason:
• Sharon

  13 August 2009

  Sharon rated and commented on this recipe

  

  I put extra mustard in but still found this dish very bland.

  Flag as inappropriate

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

  Your name: Reason:
• hannasus

  25 September 2009

  hannasus rated and commented on this recipe

  

  This is excellent - it's a quick cheat's way of making macaroni cheese and I think it ends up tasting very similar to the proper white sauce version, but with half the effort. Will definitely be making it again.

  Flag as inappropriate

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

  Your name: Reason:
• Lorraine

  27 October 2009

  Lorraine rated and commented on this recipe

  

  This is simple to make and quite comforting. Because I'm watching my weight I used slightly less pasta, half fat creme fraiche and Leerdammer Lightlife cheese. The cheese made the texture go a little stringy, so next time I will probably use something else like a half fat cheddar to see if it makes any difference. Taste-wise I really enjoyed it anyway.

  Flag as inappropriate

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

  Your name: Reason:
• gail

  13 November 2009

  gail rated and commented on this recipe

  

  I used more seasoning and stronger cheese for this recipe. My daughter who hates macaroni cheese loved it ! takes no time to make and easy on the washing up.

  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 £40 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 Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding 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 Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics 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 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

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.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk