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Cauliflower mac & cheese

Cauliflower mac & cheese

A star rating of 4.2 out of 5.23 ratingsRate
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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


  • 1 cauliflower (about 800g/1lb 12oz), cut into small florets
  • 1 tbsp olive oil
  • ½ small pack thyme , leaves picked
  • 300g macaroni
  • 50g butter
  • 50g plain flour
  • 2 tsp mustard powder
  • 700ml semi-skimmed milk
  • 140g cheddar , grated
  • 50g parmesan (or vegetarian alternative), finely grated
  • 50g macadamia nuts , roughly chopped


  • 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.

Recipe from Good Food magazine, October 2015

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A star rating of 4.2 out of 5.23 ratings

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