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Cauliflower mac 'n' cheese
Cauliflower mac 'n' cheese
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Upgrade your mac 'n' cheese with cauliflower for a veggie-packed twist! Sneak in extra nutrition without sacrificing taste. Consider adding chicken for added protein boost.
Ingredients:
  • 200g dried elbow pasta
  • 1/2 large head cauliflower, cut into florets
  • 257.50 gm reduced-fat milk
  • 375.00 ml grated tasty cheese
  • 62.50 ml panko breadcrumbs
  • 40.00 ml grated parmesan
  • 9.20 gm extra virgin olive oil
  • Finely chopped flat-leaf parsley, to serve
  • 50g unsalted butter
  • 125.00 ml plain flour
  • 128.75 gm milk
  • 382.50 gm chicken stock
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme
Instructions:
  • In a large saucepan over medium heat, melt butter. Stir in flour, creating a paste, and cook for 1 minute. Whisk in milk until a smooth and thick mixture forms.
  • Whisk in the stock, onion powder, garlic powder, thyme, and salt until smooth. Cook while whisking constantly for 5 minutes until thickened. Remove from heat.
  • Preheat the oven to 200C/180C fan-forced for the perfect cooking temperature.
  • Cook the pasta according to package instructions until almost al dente, then add the cauliflower during the last 2 minutes of cooking. Drain thoroughly.
  • Place the pasta and cauliflower in a 4cm-deep, 18cm x 25cm baking dish. Pour in the soup, milk, and tasty cheese. Season with salt and pepper, then mix well. Smooth the top with a spoon, sprinkle breadcrumbs and parmesan, and finish with a drizzle of oil.
  • Bake for 25 minutes or until golden and heated through. Let it stand for 5 minutes before serving, and garnish with fresh parsley.

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