This dish is a combination of two of my favourites – macaroni cheese and cauliflower gratin. Topped with toasty breadcrumbs - you can make it for me anytime! You might like to grate some extra parmesan to pop on your serving for an added flavour hit.
400g cauliflower florets
200g (1 1/3 cups) wholemeal macaroni (see tip)
2tbsp plain flour
375ml (1 1/2 cups) milk
40g (1/3 cup) grated cheddar cheese
25g (1/4 cup) grated parmesan cheese
50g fresh wholemeal breadcrumbs (see tip)
1tbsp olive oil
Preheat the oven to 180°C. Cook the cauliflower and macaroni in a large saucepan of boiling water for 8–10 minutes, or until both are just tender. Drain and transfer to a large ovenproof baking dish.
Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring over low-medium heat until the sauce thickens. Stir in the cheeses and cook for 1 minute. Pour the sauce over the pasta and cauliflower.
Toss the breadcrumbs in a bowl with the olive oil and scatter over the cauliflower macaroni. Bake in the oven for 15–20 minutes, or until golden on top.
Top Tip: I prefer cooking with wholegrains where possible, but if you don’t have wholemeal macaroni or wholemeal breadcrumbs on hand, don’t worry. Regular versions of both will also work perfectly well.