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Cauliflower & macaroni cheese

Why not try this tasty cauliflower & macaroni cheese dinner for the whole family. Serves 4 and is under 600Kcal per serving!
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 people
Calories 600 kcal


  • 150 g dried macaroni
  • 200 g prepared cauliflower florets
  • 50 g butter
  • 45 g plain flour
  • 440 ml semi-skimmed milk
  • 40 g grated mature Cheddar cheese
  • 40 g grated Red Leicester cheese
  • 1 tsp English mustard powder
  • 200 g frozen peas and sweetcorn kernels
  • 15 g freshly chopped chives or spring onions
  • 90 g crushed cornflakes and/or wholemeal breadcrumbs, mixed together
  • 80 g bag fresh rocket or salad leaves
  • 20 cherry tomatoes quartered


  • Cook the macaroni in boiling water according to pack instructions. 5 minutes before the end of the cooking time add the cauliflower florets to the macaroni pan. Drain and set aside.
  • Melt the butter in a saucepan, add the flour and stir to make a paste or roux. Cook for 3-4 minutes, stirring frequently.
  • Gradually whisk in the milk, until a thick creamy sauce forms, 2 tablespoons of the cheese and all the mustard. Stir well.
  • Add the peas, sweetcorn, chives or spring onions, macaroni and cauliflower to the sauce, stir gently, and spoon into a large ovenproof dish. Preheat the oven to 200°C, 400°F, Gas mark 6.
  • Sprinkle the cornflakes and/ or breadcrumbs and cheese over the macaroni mix.
  • Cook in the oven for 10-15 minutes until the topping is golden and bubbling.
  • Serve the macaroni with rocket or salad leave s and cherry tomatoes.


Keyword Cauliflower, Cheddar cheese, Cheese, Mac and cheese, Macaroni, Main course, Milk, Red leicester, Semi-skimmed milk






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