Baked Macaroni with Cauliflower
Comfort
Weekend
Ingredients
- 800 g cauliflower
- 1 tablespoon olive oil
- A few sprigs of thyme
- 300 g pasta
- 50 g butter
- 50 g flour
- 2 teaspoons dry mustard
- 700 ml milk
- 150 g grated Cedar cheese
- 50 g grated Parmesan
Instructions
Difficulty ⭐
Why this recipe existsThis is a better alternative to mac and cheese.
Preheat the oven to 190°C. Cut the cauliflower into small florets. Toss with half the thyme leaves and olive oil.
Bake for 20 minutes, until the cauliflower is tender and golden brown. Meanwhile, bring a pot of salted water to a boil for the pasta, cook according to the package instructions, and drain.
In a medium saucepan, melt the butter, add the flour and mustard, and cook for 3 minutes.
Then remove from heat and add the milk, salt, and remaining thyme. Return to heat and let the sauce thicken for about 5 minutes, stirring constantly. Once it has thickened to a creamy consistency, add the cheddar and half the Parmesan.
Then, in a prepared deep baking dish, combine the pasta and the sauce mixture you prepared earlier.
If the sauce is too thick, add some milk—adjust to taste.
Sprinkle the entire dish with Parmesan.
Bake for 30 minutes until nicely browned and bubbling around the edges.
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