Cauli-macaroni cheese

Cauli-macaroni cheese

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(40 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins

Easy

Serves 4
What do you get if you cross cauliflower cheese with macaroni cheese? Comfort food heaven

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 300g rigatoni, penne or macaroni
  • 1 small cauliflower, separated into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 200ml crème fraîche
  • 2 tsp wholegrain mustard
  • 175g red leicester, grated
  • 2 tomatoes, cut into wedges
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Method

  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.

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Comments, questions and tips

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littleredcar
8th Nov, 2007
5.05
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.

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