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Nutrition: per serving

  • kcal446
  • fat17g
  • saturates10g
  • carbs57g
  • sugars7g
  • fibre2g
  • protein19g
  • salt0.68g
    low
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Method

  • step 1

    Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.

  • step 2

    Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.

  • step 3

    Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.

Recipe from Good Food magazine, October 2011

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Comments, questions and tips (38)

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Overall rating

A star rating of 4.3 out of 5.56 ratings

ZT

question

Can this be made ahead?

4vzkngfbzyrx7jZLrK

I love it and always throw in some halved cherry tomatoes as well

Isabel18

Really amazing take on Mac and cheese that combines two home comforts! If you have the calories to spare, I would add in some lardons for a bit of saltiness or even a chorizo crumb :)

Humboles

Not the dish pictured, whose macaroni is a distinct layer, not stirred in as per recipe. Steaming or roasting cauli avoids sogginess. Boil macaroni 'al dente'. 1tsp yeast extract and/or a little Tabasco perks up the sauce. Consider as toppings: breadcrumbs, crispy bacon shards, tomato slices,…

mdx03ap

Not a bad recipe, but the cheese sauce recipe is wrong: it needs literally double the roux. In other recipes, including good food’s own cheese sauce recipe uses 50g butter and 4tbsp flour for that amount of milk.

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