Hands On Time : 10 minutes
Cooking Time: 20-25 minutes
Equipment: shallow casserole dish, box grater
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!
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
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.