90gcrushed cornflakes and/or wholemeal breadcrumbs, mixed together
80gbag fresh rocket or salad leaves
20cherry tomatoesquartered
Instructions
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.
Video
Keyword Cauliflower, Cheddar cheese, Cheese, Mac and cheese, Macaroni, Main course, Milk, Red leicester, Semi-skimmed milk