- 300g macaroni or rigati
- 1 small cauliflower, cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 600ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 140g extra mature cheddar, coarsely grated
- 2 garlic cloves, crushed
- 50g breadcrumbs
- small bunch thyme, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
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.
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.
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.