Cauliflower mac & cheese

Combine cauliflower cheese with macaroni and thyme for a comforting pasta bake that only takes 10 minutes to prepare

  • 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


  • 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


  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.

  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.

  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.

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