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CAULIFLOWER MAC AND CHEESE

Servings: 6

Hands On Time : 10 minutes

Cooking Time: 20-25 minutes

Equipment: shallow casserole dish, box grater

COOK’S NOTES:

A one-pot take on an American childhood classic that delivers on cheesy, creamy indulgence. I’ve added cauliflower, not as a vague attempt at making this feel somewhat healthy, but simply because it works! Think of this as a cauliflower cheese meets mac & cheese in a glorious one-pot hybrid!

Ingredients

1.4 litres full-fat milk 350g macaroni

1 head of cauliflower, broken into small florets

25g unsalted butter

150g mature Cheddar, grated 125g grated mozzarella

2 tsp Dijon mustard

Sea salt and black pepper

Instructions

1.Put the milk and macaroni into a shallow casserole and season well with salt and pepper. Bring to the boil then reduce to a simmer and cook for 10 minutes, stirring frequently.

2.Add the cauliflower and cook for a further 5 minutes until both cauliflower and pasta are tender and the sauce is thickened and reduced and coating the pasta.

3.Add the butter, cheeses and mustard and cook, stirring, over a low heat until the cheese has melted. Meanwhile, preheat the grill to high.

Put the casserole under the hot grill to brown all over then serve straight away.

Nutritional

KCALS

580

FAT

27g

SAT FAT

16g

CARBS

56g

SUGARS

14g

FIBRE

5g

PROTEIN

27g

SALT

1.12g

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