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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
- 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.
- 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.
- 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.
Nutrition
- 527kcals Calories
- 17.1g (9.8g saturated) Fat
- 24.5g Protein
- 65.3g (13.8g sugars) Carbs
- 7g Fibre
- 0.9g Salt
Leave a comment, question or tip