Name: Cauli-macaroni cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 300g rigatoni penne or macaroni; 1small cauliflower separated into florets; 200ml crème fraîche; 2 tsp wholegrain mustard; 175g red leicester grated; 2 tomatoes cut into wedges

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Cauli-macaroni cheese

Cauli-macaroni cheese

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins - 25 mins

A star rating of 4.4 out of 5.39 ratingsRate

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What do you get if you cross cauliflower cheese with macaroni cheese? Comfort food heaven

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Ingredients

Nutrition

Units:

MetricUS

300g rigatoni

penne or macaroni
1small cauliflower

separated into florets
200ml crème fraîche
2 tsp wholegrain mustard
175g red leicester

grated
2 tomatoes

cut into wedges

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot grill.
step 2

Add the crème fraîche, mustard and all but a good handful of the cheese to the pasta pan. Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
step 3

Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Grill for about 5 minutes until browned and bubbling.

Recipe from Good Food magazine, January 2003

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A star rating of 4.4 out of 5.39 ratings

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