Yummy cauliflower mac and cheese
This is a classic mac and cheese recipe but with the added bonus of cauliflower. And the best thing is kids won't even know
Ingredients
- 80 g butter
- 80 g plain flour
- 2 heaped tsp Dijon mustard
- 1 litre of milk
- 400 g mature cheddar grated
- 500 g dried macaroni
- 400 g cauliflower florets
- 60 g panko breadcrumbs
- 50 g parmesan cheese grated
- 50 g mature cheddar cheese grated
- Salt and pepper for seasoning
Instructions
- Melt the butter in a large saucepan, stir in the plain flour and cook for a few minutes. Lower the heat and gradually whisk in the milk, stirring constantly and making sure there are no lumps.
- Keep stirring until the sauce has thickened, this can take several minutes. Add the mustard, then add the cheddar cheese, then keep stirring until the cheese has melted. Season with pepper.
- Meanwhile, boil the macaroni in a large pan of salted boiling water for about 10 minutes until they are al dente.
- In another pan, also boil the cauliflower florets until they're soft. Once cooked, add them to the cheesy sauce and using a stick blender blitz until smooth. If you don't have a stick blender you can use a standing blender or food processor.
- Preheat the oven to 200°C/Fan 180°C. Combine the cooked macaroni into the cheesy cauliflower sauce and pour everything into a large ovenproof dish. Sprinkle the panko breadcrumbs on top evenly, as well as the parmesan and cheddar cheese
- Put in the oven and bake for around 25-30 minutes until bubbling. Serve with a green salad and some garlic bread.
Nutrition
Calories: 764kcal