Easy cauliflower macaroni cheese

Easy cauliflower macaroni cheese
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 20 min

We’ve swapped half the pasta for cauliflower to lower the calories in this easy dinner recipe, plus using camembert means the fat content is lower but the sauce is even more cheesy.

Nutrition: per serving

Calories
527kcals
Fat
17.1g (9.8g saturated)
Protein
24.5g
Carbohydrates
65.3g (13.8g sugars)
Fibre
7g
Salt
0.9g
Calories
527kcals
Fat
17.1g (9.8g saturated)
Protein
24.5g
Carbohydrates
65.3g (13.8g sugars)
Fibre
7g
Salt
0.9g

Ingredients

  • 1 cauliflower, cut into florets, leaves reserved, any thick stems halved lengthways
  • 250g macaroni or other short pasta
  • 25g butter
  • 1 garlic clove, crushed
  • 25g plain flour
  • 600ml semi-skimmed milk, gently warmed
  • 2 tsp English mustard
  • 50g cheddar, grated
  • Sprinkle of freshly grated nutmeg
  • 50g camembert, sliced

Method

  1. Cook all the cauliflower in a large pan of salted boiling water for 8-10 minutes until the florets are tender. Using a slotted spoon, remove the florets to a plate and cook the thick stems for 4-5 minutes longer. Drain.
  2. Cook the pasta according to the packet instructions until just al dente, then drain and set aside. Heat the oven to 190°C/170°C fan/gas 5.
  3. Meanwhile, melt the butter with the garlic in a large pan over a medium heat. Add the flour and mix to a paste with a wooden spoon. Cook for 2-3 minutes until it starts to smell biscuity, then slowly add the milk, whisking constantly, and simmer until thick enough to coat the back of a spoon – about 5 minutes. Add the mustard, grated cheddar and nutmeg with a good pinch of salt and pepper and mix in with a wooden spoon until well combined.
  4. Add the cauliflower and cooked pasta to the sauce and mix until well coated, then pour into the baking dish and poke the camembert slices into the top. Bake for 20 minutes or until golden and bubbling.

delicious. tips

  1. If you’re pushed for time, cooking a 400g bag of fresh pasta for 2 minutes in the cauliflower water in step 1.

    Using cauliflower meant we could halve the quantity of pasta, reducing calories. We replaced half the cheddar with camembert, which lowers the fat content while still keeping the cheesiness.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Welsh rarebit and ham hock macaroni cheese

This variation on your favourite cheesy classic is just as simple, but made with ale...

Save recipe icon Save recipe icon Save recipe

Fish pie recipes

Mac ‘n’ cheese fish pie

Is this the ultimate pasta bake? Wave goodbye to your traditional mac ‘n’ cheese with...

Save recipe icon Save recipe icon Save recipe

Macaroni cheese recipes

Macaroni cheese with spinach and pesto pangrattato

We’ve taken macaroni cheese to the next level with this easy cheesy, pesto-y vegetarian recipe...

Save recipe icon Save recipe icon Save recipe

Carbonara recipes

Macaroni carbonara

This cheap and easy recipe for macaroni carbonara is indispensable. It’s a delicious spur-of-the-moment meal...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine