Cauliflower mac & cheese
Combine cauliflower cheese with macaroni and thyme for a comforting pasta bake that only takes 10 minutes to prepare
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Prep:10 mins
Cook:1 hrs
- Serves 2
- Easy
Nutrition per serving
-
kcal 898
-
fat 45g
-
saturates 21g
-
carbs 78g
-
sugars 15g
-
fibre 10g
-
protein 39g
-
salt 1.3g
Ingredients
- 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
Method
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.
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.
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.
