Name: Cauli cheese macaroni
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 300g macaroni or rigati; 1 small cauliflower cut into florets; 50g butter; 50g flour; 600ml full-fat milk; 140g extra mature cheddar coarsely grated; 2 garlic cloves crushed; 50g breadcrumbs; small bunch thyme leaves picked

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Cauli cheese macaroni

Cauli cheese macaroni

Charlie Clapp

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.3 out of 5.19 ratingsRate

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Combining two comfort food favourites, mac 'n' cheese and cauliflower cheese, this is a new classic in the making!

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g macaroni

or rigati
1 small cauliflower

cut into florets
50g butter
50g flour
600ml full-fat milk
140g extra mature cheddar

coarsely grated
2 garlic cloves

crushed
50g breadcrumbs
small bunch thyme

leaves picked

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Nutrition: per serving

kcal713
fat30g
saturates18g
carbs80g
sugars11g
fibre6g
protein28g
salt1.2g

Method

step 1

Heat the grill to its highest setting and bring a large pan of salted water to the boil. Cook the pasta for 4 mins, then add the cauliflower for a further 8 mins. Drain, reserving 100ml of the cooking water.
step 2

Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Slowly pour in the milk, stirring constantly until it begins to thicken. Bubble for a few mins, then remove from the heat. Add the cheese, the reserved cooking water and seasoning to taste.
step 3

Tip the pasta and cauliflower into a large casserole dish and stir through the cheese sauce. Mix together the garlic, breadcrumbs and thyme, and scatter over the top. Grill for 2-3 mins until bubbling.

Recipe from Good Food magazine, March 2016

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A star rating of 4.3 out of 5.19 ratings

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