Cauliflower mac & cheese

Cauliflower mac & cheese

  • Rating: 4 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Combine cauliflower cheese with macaroni and thyme for a comforting pasta bake that only takes 10 minutes to prepare

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal898
fat45g
saturates21g
carbs78g
sugars15g
fibre10g
protein39g
salt1.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 190C/170C fan/gas 5. Toss the cauliflower with the oil and half the thyme, and spread out on a large non-stick baking tray. Roast for 20 mins until softened and golden brown. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following pack instructions. Drain.

  • STEP 2

    Melt the butter in a medium saucepan, stir in the flour and mustard, and cook for 2 mins. Remove from the heat and gradually whisk in the milk and remaining thyme. Return to the heat and cook for 4-5 mins, whisking all the time, until you have a thick, smooth sauce. Remove from the heat for 2 mins, then stir in the cheddar and half the Parmesan.

  • STEP 3

    If the macaroni is sticking together, pour a little boiling water over it, then drain and add to the sauce with the cauliflower. If the sauce is a bit thick, add a splash more milk. Tip into a large, shallow baking dish, sprinkle over the remaining Parmesan and top with the macadamias. Bake for 20 mins until cooked through and bubbling at the edges.

Goes well with

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    Rating: 4 out of 5.20 ratings
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