Mac and Cheese in any form is a house favourite. In fact, you can tell by the amount of Mac and Cheese recipes that feature on Lucy Loves. My boys love pasta and let’s face it, it’s cheap and filling which ticks all the boxes for me, as well as them. I was always go to bed watching the Good Food Channel and on one recent nighttime viewing I was introduced to Donal Skehan and his Cauliflower Mac and Cheese. I couldn’t decide which one looked more attractive, so I searched up both Donal and his recipe and rather fancied both of them. Putting Donal to one side, for the moment, here’s my version of his rather tempting Cauliflower Mac and Cheese.
Those kind people at Vonshef recently sent me their super stylish cream casserole dish to play with, love them. This recipe seemed the perfect opportunity to give it a run out. You can see for yourself how lovely it looks, but I can happily report, it’s a great size, super value, washes up beautifully and heats evenly leaving your Cauliflower Mac and Cheese perfectly cooked through. As this is a one pot dish, it’s well worth getting one of these, as it’s stylish enough to pop right on the table to serve, and keeps washing up down to a dull roar. The recipe is also a winner; the perfect way to combine two of my most favourite dishes. There’s no need to a make a roux here either, just simmer the pasta and cauliflower in the milk then add the cheeses, butter and mustard at the end for maximum cheesiness, minimum kerfuffle. Oh and did I mention Donal Skehan being attractive? Well he is and his recipes are too.
Even with our family being hungry and male heavy this still feeds a generous 4 to 6 mouths. Which means, unlike with some recipes, I get to give myself a generous portion too, rather than just getting to eat the bits left stuck to the dish at the end.
This recipe will feature on Lucy Loves later this week.
One Pot Cauliflower Mac and Cheese Recipe
Serves a generous 4 to 6
You will need one pot, preferably something like my Vonshef Casserole
1.4 litres full fat milk
1 small cauliflower, broken into small florets
150g mozzarella, grated
200g strong cheddar, grated
2 teaspoons Dijon mustard
Salt and pepper
A green vegetable to serve, we love peas
Take your large casserole dish or lidded pan and add the milk and macaroni. Season generously with salt and pepper. Bring to the boil on the hob, stirring well to ensure the pasta doesn’t stick to the pan. Turn down and simmer for six minutes.
Break the cauliflower into small florets and add to the pan. Pop the lid on for a further 6 minutes or until the cauliflower is cooked and the macaroni al dente. The milk will have coated the pasta and cauliflower.
Stir through the mustard, butter and most of the cheeses, reserving a little extra for sprinkling. Mix well then cook for a further minute on a low heat to melt the cheese.
Pre heat your grill to medium/high, sprinkle the top of the dish with the rest of the cheese, then pop the pan under the hot grill until the top is golden and bubbling.
Serve immediately with some peas, or green of your choice.