A spin on a classic with our seasonal vegetable of the month, Cauliflower! Definitely one for the little ones to try.
300g dried essential Waitrose Macaroni
300g pack cauliflower and broccoli florets
50g plain flour
750ml essential Waitrose Skimmed Milk
100g vintage Davidstow Cheddar, grated
2 tsp Dijon mustard
2 tbsp Cooks’ Ingredients Chilli & Coriander Crust
- Preheat the oven to 200°C, gas mark 6. Cook the pasta in plenty of boiling water for 8 minutes until just tender. Place the cauliflower and broccoli in a steamer (or sieve) and set over the pasta for the last 5 minutes until almost tender. Drain the pasta and place in a 1.75 litre ovenproof baking dish with the vegetables.
- Melt the butter in a medium non-stick pan and stir in the flour. Cook for 1 minute until thick, then off the heat gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Simmer for 2 minutes, then remove from the heat, stir in the cheese, mustard and seasoning and pour over the pasta and vegetables.
- Sprinkle the crust over the dish. Cook in the oven for 20–25 minutes until the top is crisp and golden. Serve as it is, or with grilled or roasted meats.
Thanks to Waitrose for providing us with this recipe. If you’re looking for more ideas, we’d suggest taking a look at their recipe page where they’ve thousands!