A healthier twist on the classic mac and cheese, we’ve added a whole head of cauliflower, stalks and all – coated in a deliciously creamy white sauce made with leek, garlic, mustard and a good amount of cheddar cheese and parmesan.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the entire pasta bake.
Simply head to the recipe and follow the method up until popping it into the oven. Store covered in the fridge for up to 3 days, alternatively you can freeze this recipe unbaked and then bake it from either frozen or after it defrosts.
Tips
Tips
- If you don’t have a pot large enough for the cauliflower and pasta cook them separately.
- Make sure you reserve a ¼ cup of the pasta water – the salty, starchy water helps the cheese sauce stick to the pasta and makes it silky and delicious.
- Cut the cauliflower into small bite-size florets, so each bit can get coated in the cheese sauce.
- Make sure to drain the cauliflower adequately and allow excess water to evaporate. Additional water added could create a watery dish rather than a thick creamy sauce. Alternatively, you can steam the cauliflower, and season it after cooking.
Shortcuts
Vegetables
- Serve this salad with a simple green salad and a basic dressing.
- Swap leek for onion.
- Add extra veggies like broccoli, kale and pumpkin. If you do add extra veggies you may need to make a little extra white sauce.
Protein
- Add bacon to the pasta bake – cook before adding to the pasta.
- Serve this dish with protein of choice.
Other
- Swap pasta for gluten free pasta.
- For a low carb option add extra vegetables for a cheesy veggie bake.
Ingredients
- 250g small pasta shape (like macaroni, farfalle, fusilli, shell pasta or rigatoni)
- 1 head cauliflower (cut into small florets and leaves finely sliced)
- 1 leek (halved lengthwise and sliced)
- 1 garlic clove (crushed)
- 25g butter or olive oil
- 4 Tbsp flour
- 1 cup / 250ml milk
- 1 cup / 250ml vegetable or chicken stock
- ¼ cup / 75ml of reserved pasta water
- 1 tsp whole grain or dijon mustard
- 1 cup cheddar + extra for topping
- 1 cup parmesan
- 1 cup breadcrumbs
- Salt and pepper
Method
- Start by preheating the oven to 200 degrees fan bake.
- Fill a large pot with water, season generously with salt and bring to the boil.
- Add the pasta to the pot, and cook the pasta as per packet instructions, when the pasta has 5 minutes left add the cauliflower.
- Add the pasta to the pot, after the recommend let cook for the recommended cooking tine until 6 minutes before the packet cook for the recommended time minus 1 minute. Drain the pasta and cauliflower, reserving ¼ cup of pasta water.
- Mix together the milk, stock and reserved pasta water; set aside, ready to make the white sauce.
- In a medium pot over medium heat, add the butter, leek, garlic, salt and pepper; cook for 5 minutes or until soft and translucent. Add the flour and cook for 1 minute, then slowly add the milk mixture – constantly stirring the sauce until it gets thick and creamy.
- Remove from the heat and add the mustard, cheddar cheese and parmesan; stir until the cheese has melted, then season to taste.
- Add the pasta and cauliflower to a large baking dish; pour over the cheese sauce and mix well to ensure the pasta and cauliflower are covered in the sauce. Sprinkle over more cheddar cheese and then breadcrumbs. Pop into the oven and cook for 20 minutes or until golden.
Variations
Vegetables
- Serve this salad with a simple green salad and a basic dressing.
- Swap leek for onion.
- Add extra veggies like broccoli, kale and pumpkin. If you do add extra veggies you may need to make a little extra white sauce.
Protein
- Add bacon to the pasta bake – cook before adding to the pasta.
- Serve this dish with protein of choice.
Other
- Swap pasta for gluten free pasta.
- For a low carb option add extra vegetables for a cheesy veggie bake.
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