Use up your leftover veg in this cauliflower macaroni cheese recipe with a crispy breadcrumb topping. You could easily use broccoli instead of cauliflower or swap the taleggio for cheddar or gruyère if you prefer.
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Ingredients
- 20g unsalted butter, plus extra to grease
- 100g pancetta, chopped
- 1 onion, finely chopped
- 3 tbsp plain flour
- 200ml dry white wine
- 650ml semi-skimmed/whole milk
- 100g taleggio, rind removed and discarded, chopped
- Bunch fresh parsley, chopped
- 300g macaroni
- ¼ cauliflower or broccoli head, cut into florets (or see tips)
- 2 tbsp finely grated parmesan
- 2 tbsp dried breadcrumbs
You’ll also need…
1.5 litre baking dish, greased with butter
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Melt the butter in a large saucepan over a medium heat, then cook the pancetta and onion, stirring, for 3-4 minutes until the pancetta begins to crisp and the onion softens.
- Mix in the flour and cook, stirring, for 1 minute, then gradually add the wine and bubble for 3-4 minutes until reduced by half. Pour in the milk and cook, still stirring, for a few minutes until slightly thickened, then add the taleggio and stir for another minute or so until it melts. Season, then stir in the parsley.
- Meanwhile, cook the pasta according to the packet instructions, adding the cauliflower or broccoli for the final 3 minutes’ cooking time.
- Drain, then stir the pasta and veg into the cheese sauce. Pour the mixture into the baking dish and top with parmesan and breadcrumbs. Bake for 20-25 minutes until golden. Serve with a green salad, if you like.
Nutrition
- 718kcals Calories
- 25.4g (13.2g saturated) Fat
- 30.5g Protein
- 79.9g (12.4g sugars) Carbs
- 5.6g Fibre
- 1.9g Salt
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