Cauliflower Mac and Cheese
- 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 five minutes, then add the cauliflower. Cook for 5 - 6 more minutes, until the pasta and cauliflower are tender.
Meanwhile, make the easy all-in-one cheese sauce. Put the butter, flour and milk into a non-stick saucepan. Heat, stirring constantly with a small whisk until thickened and smooth. This is the best way to make a smooth, 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 thoroughly. 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.