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Cauliflower and macaroni cheese

Published: 31 Mar 08
Updated: 18 Mar 24

This macaroni cheese recipe with a twist is an inspirational vegetarian dish for even the most ardent meat lover. The crunchy tomato topping and the smooth cheese sauce pair together so luxuriously – you’ll definitely be having seconds, and thirds…

Easy
April 2008

Test kitchen approved

Serves 5
Takes 20 minutes to make and 20-25 minutes to bake

Nutrition: per serving

Calories: 665kcals
Fat: 30.6g (15.5g saturated)
Protein: 24.3g
Carbohydrates: 77.1g (15.8g sugars)
Salt: 1.4g

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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

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Method

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.
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.
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.

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.