Sometimes in life you have to compromise
This dinner came from one of those moments
In fact, this is what compromise ended up looking like in our household…
He wanted pasta, I wanted veg
He wanted penne, I chose Chickpea Casarecce
And we both enjoy cheese. Guess one out of three ain’t bad hey!
This is one of those quick to make, soul warming dishes
Perfect for a winters night
And can be varied as you like. Here are just some suggestions:
- Use half cauliflower, half broccoli or any other veg that takes your fancy
- If you don’t have (or like) cauliflower, use pumpkin instead
- And if you want it more cheesy – add more cheese as you please
What makes this cauliflower mac & cheese healthier?
- It’s a great way to eat lots of veggies. After all what’s not to love – toss with with pasta and smother with cheese!
- Chickpea pasta boosts the protein, making it a less carb-heavy meal than the tradition version of mac and cheese
- White sauce was made using cornflour rather than the usual butter and flour
Most importantly it’s delicious and got the thumbs up from both of us!
I really do hope you give this version of mac and cheese a go
It’s sure to be popular and devoured quickly 🙂
- 250g macaroni or chickpea casarecce
- ½ medium cauliflower, approx 700g leaves trimmed and cut into small florets
- 3 cups your choice of milk
- 2½ tablespoons cornflour
- 1 cup grated cheddar
- ¼ cup fresh Parmesan, grated
- 1 teaspoon English or Dijon mustard
- ¼ teaspoon salt
- cracked black pepper
- ½ cup frozen peas, optional
- 1 cup (70g) chunky fresh sourdough breadcrumbs
- Cook the pasta in a large pot of boiling water for 5 minutes. Then add the cauliflower and cook for a further 2 minutes or until tender. Drain.
- Add 2½ cups milk to the pot and bring to the boil. Meanwhile combine cornflour with remaining ½ cup milk and mix until smooth. When milk comes to the boil, turn down to a simmer, pour cornflour mix in and stir through using a wooden spoon. Keep stirring until mixture thickens. Remove from heat and add ½ cup grated cheese, Parmesan, mustard, salt and pepper. Taste and adjust accordingly. Then stir through the pasta, cauliflower and peas, if using.
- Turn oven on to 200ºC (400ºF).
- Divide the pasta mixture between 2 x 1.5-litre-capacity ovenproof dishes. Combine breadcrumbs and remaining ½ cup cheese and sprinkle on top, dividing evenly between the dishes.
- Bake for 20 minutes or until golden and crunchy. Serve with greens or salad.