Cauliflower mac and cheese
Combining the best of both worlds, we’ve taken delicious cauliflower cheese and turned it into the main event with some al dente macaroni. We like to let the cheese crisp a little bit for an extra treat.
- 300g dried macaroni
- 1 medium cauliflower, broken into florets
- 25g butter
- 40g plain flour
- 450ml semi- skimmed milk
- 1 tsp wholegrain mustard
- 100g cheddar cheese, grated
- Freshly ground black pepper
- 12 cherry tomatoes, halved
Cook the macaroni in a large saucepan of gently boiling water for 5 minutes, then add the cauliflower. Cook for 5 - 6 more minutes, until the pasta and cauliflower are tender.
Meanwhile, make the easy cheese sauce. Put the butter, flour and milk into a non-stick saucepan. Cook on a low heat, stirring constantly with a small whisk until thickened and smooth. This is the best way to make a lump-free sauce.
Remove the sauce from the heat and add the mustard and half the cheese, stirring it in until melted and smooth. Season to taste.
Preheat a medium-hot grill. Warm a large baking dish underneath it.
Drain the cooked pasta and cauliflower. Tip them into the baking dish and pour the hot cheese sauce on top. Arrange the cherry tomatoes over the surface and sprinkle with the remaining cheese. Grill for 5 - 6 minutes until golden brown, then serve.