Cauliflower Mac ‘n Cheese
A family favourite, with a healthy twist. Designed for busy families, who want to save time in the kitchen, but feed their kids meals they'll love. I suggest cooking a double batch and freezing in smaller portions.
Servings: 6 people
Calories: 550kcal
Equipment
- 2 saucepans
- 1 colander, sieve or strainer (anything you use to steam your veggies or drain pasta)
- 1 33x23x5cm baking tray
Ingredients
- 4 cups cauliflower cut into bite sized pieces
- 2 cups wholemeal elbow macaroni
- 1/4 cup butter
- 1/4 cup wholemeal flour
- 1/2 tsp minced garlic or garlic powder
- 1 cup cream
- 1 1/2 cups milk
- 4 cups sharp cheddar shredded or roughly chopped
- 1/2 cup parmesan cheese grated
Instructions
- Preheat oven to 220C
- Cook cauliflower and macaroni in water 5-7 minutes or until macaroni is tender. Drain very well.
- Melt butter in a medium saucepan over medium heat. Stir in flour and seasonings and cook 1 minute.
- Whisk in cream and milk a little bit at a time whisking until smooth after each addition. Bring mixture to a boil over medium heat while stirring.
- Once thickened, remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Toss with cauliflower and macaroni and spread into a greased 33x23x5cm tray.
- Top with remaining cheddar cheese and 20-22 minutes or until bubbly. Watch closely as it goes from golden to burnt quickly!
- If double batching, divide remaining into two serve containers and freeze.
Notes
Cook pasta and cauliflower just until al dente, they will cook further in the oven.
Drain the cauliflower and macaroni very well so your sauce doesn’t get watery.
Any leftover cooked vegetables (or meat) can be added to this dish. I often add frozen peas and tinned tuna just before baking.
Breadcrumb Topping (optional)
This can be added in place of cheese on top of the casserole.
- 1/2 cup breadcrumbs (or Panko)
- 3 tablespoons melted butter
- 1/4 teaspoon garlic powder, 1 teaspoon fresh parsley, salt & pepper to taste
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