This macaroni cheese recipe with a twist is an inspirational vegetarian dish even the most ardent meat lover.
Ingredients
- 200g dried macaroni
- 300g cauliflower, broken into florets
- 50g butter
- 50g plain flour
- 600ml milk
- 50g mature vegetarian Cheddar
- or Lancashire cheese, grated
- 1 tbsp Dijon mustard
- 25g vegetarian Parmesan, grated
- Bunch of spring onions, finely sliced
- 6 large ripe tomatoes, thickly sliced
- 75g fresh breadcrumbs
- Leaves from 2 fresh thyme sprigs, plus extra sprigs, to garnish
- 2 tbsp extra-virgin olive oil
Method
- 1. Preheat the oven to 200°C/fan180°C/ gas 6. Cook the pasta in boiling water for 3 minutes, then add the cauliflower and cook for a further 3 minutes. Drain and return to the pan.
- 2. Melt the butter in a medium pan. Beat in the flour until a smooth paste. Remove from the heat and gradually beat in the milk until smooth. Return to the heat and bring to a simmer, stirring, until thick enough to coat the back of a wooden spoon.
- 3. Stir the Cheddar, mustard and half of the Parmesan into the sauce and season well. Pour over the macaroni and cauliflower and fold in the onions. Spoon into a 2-litre ovenproof dish and arrange the tomatoes over the top.
- 4. Mix the breadcrumbs with the thyme and remaining Parmesan. Sprinkle over the top and drizzle with the extra-virgin olive oil. Bake for 20-25 minutes, until the top is golden and crusty and the filling is bubbling. Stand for 5 minutes before serving.
Nutritional info
Per serving: 665kcals, 30.6g fat (15.5g saturated), 24.3g protein, 77.1g carbs, 15.8g sugar, 1.4g salt
Wine Recommendation
Open a flavour-packed, unoaked white – a South African Chenin Blanc is a great choice.