A healthy twist on an old family favourite. This Cauliflower Mac & Cheese is packed with hidden veggies that the kids can’t see or taste!
Macaroni Cheese is definitely up there in my top “go-to” family dinners. My kids and husband love it, it’s easy to make and I nearly always have the ingredients in my store cupboard and fridge to whip it up on busy days. With summer coming to an end here in the UK I know this is going to be back on our meal planning menu a lot over the next few months and so I decided to update my classic recipe with this healthier veggie-packed version!
My kids are not fans of cauliflower and it can be tricky even getting them to try Cauliflower Cheese. So I decided instead to make a cheesy sauce using cauliflower which I could then bake in the oven with macaroni. The cooked cauliflower is blitzed in a blender with milk, cheese and butter, creating a delicious thick and creamy sauce. The kids absolutely loved it and they had no idea of my secret hidden vegetable ingredient!
I used panko breadcrumbs to top my Mac & Cheese as they make an extra-crunchy topping but either fresh or dried normal breadcrumbs works well too.
This is definitely my new favourite way to make Mac & Cheese for my family and it will make the perfect comfort food during the cold winter months! If you try this recipe yourself please do let me know what you think in the comment below. Or tag me in a picture on Facebook or Instagram using the hashtag #myfussyeater. I love seeing all your pictures!
- 350g / 10oz macaroni pasta
- 1 medium cauliflower
- 1 low sodium vegetable stock cube
- 200ml / ¾ cup milk
- 100g / 1 cup grated cheddar cheese
- 1 tbsp butter
- ½ tsp dijon mustand
- salt and pepper to taste
- To Top:
- 25g / ¼ cup grated cheddar cheese
- 15g / ¼ cup panko breadcrumbs
- cherry tomatoes
- Preheat the oven to 200c.
- Cook the macaroni in a pan of boiling water according to the package instructions.
- Cut the cauliflower into small florets. Place in a saucepan with the stock cube. Cover with boiling water and cook for 5-6 minutes until the cauliflower has softened.
- Once the cauliflower has cooked, drain it and add to a blender, along with the milk, grated cheese, butter and dijon mustard. Blitz until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper if you wish.
- Drain the pasta and return it to the saucepan. Add in the cauliflower sauce and mix well.
- Transfer the pasta into one large or several small baking dishes. Sprinkle the extra cheese and panko breadcrumbs on top and finally finish with a whole cherry tomato.
- Bake in the oven for 10-15 minutes minutes until the top is crispy.
- Allow to cool a little and then serve.