Cauliflower mac & cheese

Ready in 45 minutes

500g rigatoni pasta
50g butter
50g plain flour
600ml milk
150g hard cheese, grated
400g leftover cauliflower cheese
150g Brie or soft melting cheese, sliced

1 Cook the pasta ensuring it is still a little firm. Drain and set to one side. Heat the butter, stir in the flour and cook while stirring for 2-3 minutes. Whisk in the milk and gently heat until smooth and thick, whisking all the time. Add a little extra milk if needed. Stir in the grated cheese, reserving a little for the top. Season to taste.

2 Preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Tip the pasta into a large ovenproof dish and dot with spoonfuls of the cauli cheese. Pour the sauce over and stir in. Top with the Brie and remaining grated cheese and bake for 20 minutes.


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