Cauliflower Macaroni Cheese
This is a super easy mid-week meal and is so simple to make. The thick cheesy sauce is made with Cheddar and Red Leicester cheeses but if you prefer, just use Cheddar. The recipe uses a fresh cauliflower but leftover, cooked cauliflower would be fine too!
1 medium sized cauliflower
1 lb/500g macaroni or small pasta tubes
2 oz/50g butter
2 oz/50g plain flour
2 oz/50g Cheddar cheese
2 oz/50g Red Leicester cheese
1 pint/550ml milk
A pinch of grated nutmeg (optional)
Sea salt and black pepper
Remove the tough outer leaves and stem from the cauliflower. Cut the cauliflower into florets then rinse the florets and tender leaves.
Grate the cheeses coarsely.
Put the butter into a saucepan and melt on medium-low heat.
Add the flour and stir well.
Gradually add the milk, stirring continuously until the sauce thickens.
Season the sauce with salt and pepper and a little grated nutmeg, if using.
Stir in half the grated cheeses and turn the heat down. Leave to simmer gently while the pasta and cauliflower cook.
Half fill a large saucepan with boiling water and add a little salt. Turn the heat up.
Put the pasta and cauliflower into the pan, give it all a quick stir then leave to cook for about 10 minutes (see back of pasta packet) or until the pasta is almost tender. If using leftover, cooked cauliflower, add it 1 minute before the pasta is ready.
Drain the pasta and cauliflower well and put into an ovenproof dish.
Pour the cheesy sauce all over, give it a quick stir, then sprinkle over the remaining grated cheese.
Place the dish under a preheated grill for about 5 minutes until golden and bubbling.