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Cauliflower macaroni cheese

This cauliflower macaroni cheese is the combination of the two famous dishes. It’s easy and yummy, you can use gluten-free macaroni if needed. Also, it’s a good recipe to use up leftover cooked pasta. I made it with two different cheeses but you can use just cheddar if you like. You can serve this as a main vegetarian dish, with a salad on the side; or as a side dish with grilled sausages, chicken or pork chops.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g macaroni
  • 1 small cauliflower
  • 2 knobs of butter
  • 2 Tbsp corn flour
  • 2 tsp mustard
  • 1 bay leaf
  • 400 ml milk
  • 50 g mature cheddar
  • 35 g grated Parmesan

Method
 

  1. Cook the macaroni following pack instructions, drain and keep warm under a lid. Or, this can be done well ahead, then rest in the fridge.
  2. Tear the cauliflower into florets, then cut the stem into small pieces. Steam theses over boiling water for about 5 mins or blanch them in boiling water for 3 minutes. Darin and keep warm.
  3. Melt the butter in a pan, then add the cornflour and stir for 2 mins. Add the bay leaf and gradually add the milk, stirring all the time to get a smooth sauce.
  4. Add the grated Cheddar and mustard, season with salt and peppers.
  5. Stir until you get a thick sauce, then add the cauliflower and the macaroni. Combine well.
  6. Preheat the oven to 180°C.
  7. Transfer the mixture to a lightly buttered ovenproof dish and remove the bay leaf.
  8. Scatter some Parmesan or extra Cheddar on top.
  9. Put the dish in the oven and bake for 20 minutes until golden and bubbling.