Cauliflower macaroni cheese

We’ve made this classic macaroni cheese recipe healthier by substituting some of the pasta with cauliflower.

The recipe is now lower in calories and saturated fat than traditional mac ‘n’ cheese and is high in protein and calcium – great for vegetarians! Topping this dish off with camembert takes it to the next level for cheese lovers.

Ingredients

1 cauliflower, cut into florets, leaves reserved, any thick stems halved lengthways
1½ cups macaroni or other short pasta
2 tablespoons low-fat spread
1 garlic clove, crushed
4 tablespoons plain flour
2½ cups trim milk
2 teaspoon English mustard
½ cup reduced-fat mature cheddar, grated
pinch of freshly grated nutmeg
½ cup camembert-style soft cheese, sliced

Instructions

Cook the cauliflower in boiling water for 8 min until tender. Drain.

2. Meanwhile, cook the pasta according to the pack instructions until just al dente, then drain and set aside. Heat the oven to 190°C/fan 170°C/gas 5.

3. At the same time, melt the spread with the garlic in a large pan over a medium heat. Add the flour and mix to a paste. Cook for 2 min until golden, then slowly add the milk, a splash at a time, whisking constantly. Simmer for about 5 min until thick enough to coat the back of a spoon. Stir in the mustard, cheddar and nutmeg with a good pinch of pepper. Add the cooked cauliflower and pasta to the sauce and mix well, then pour into a baking dish.

4. Poke the camembert slices into the top and sprinkle with freshly ground black pepper. Bake for 20 min or until golden and bubbling.