Cauli cheese macaroni
Ingredients
- Step 1 300g macaroni or rigati
- Step 2 1 small cauliflower , cut into florets
- Step 3 50g butter
- Step 4 50g flour
- Step 5 600ml full-fat milk
- Step 6 140g extra mature cheddar , coarsely grated
- Step 7 2 garlic cloves , crushed
- Step 8 50g breadcrumbs
- Step 9 small bunch thyme , leaves picked
Calories: 713
Carbohydrate: 80 g
Protein: 28 g
Fat: 30 g
Cook time: 25 minutes
Prep time: 10 minutes
Total time: 35 minutes
Servings: 4
TAGS
Dinner
Main course
Pastum
Supper
British
1 of 5-a-day
Calcium
Cauliflower cheese
Caulk macaroni cheese
Charlie Clapp
comfort food
Easy macaroni cheese
Fibre
Macaroni cheese
Spring
Vegetarian
Vegetarian pastum
Directions
- 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.