Cauli Macaroni Cheese
A feel-good treat from the Dairy Diary – Cauli Macaroni Cheese.
Small cauliflower florets 500g (1lb 2oz)
Vegetable oil 2 tbsp
Macaroni 200g (7oz)
Butter 75g (3oz)
Plain flour 75g (3oz)
Whole milk 900ml (1½ pints)
Wholegrain mustard 2 tbsp
Mature Cheddar 300g (11oz), grated
Dry white breadcrumbs 25g (1oz)
Salad to serve (optional)
Preheat oven to 200°C/180°fan/Gas 6 and line a baking tray with baking paper. Put florets in a bowl and toss in oil; season. Put on tray and bake for 30 minutes, turning occasionally, until lightly golden. Transfer to a 2 litre (3½ pint) ovenproof baking dish, cover and keep warm.
Meanwhile, cook macaroni according to packet’s instructions. Drain, mix with florets, cover and keep warm.
Melt butter in a pan, stir in flour and cook gently, stirring, for 1 minute. Remove from heat and whisk in milk. Return to heat and boil, stirring, until thickened. Simmer for 1 minute.
Remove from heat, stir in mustard and 200g (7oz) cheese. Pour into cauliflower mixture; mix well. Top with remaining cheese and breadcrumbs.
Put dish on a baking tray and bake for 30 minutes until piping hot. Serve with salad, if liked.