Cauliflower cheese pasta bake

  • Cook: 30 min


  • 250 g macaroni
  • 1 head cauliflower , broken into pieces
  • 25 g butter
  • 2 tbsp plain flour
  • 2 tsp English mustard powder
  • 450 ml milk
  • 100 g Apetina® Red cheddar
  • 2 tsp dried chillies flakes

Cook the macaroni according to pack instructions, adding the cauliflower for the final 4 minutes.

Meanwhile, melt the butter in a pan, then stir in the flour, mustard powder and chilli flakes and cook for 2 minutes. Gradually add the milk, stirring constantly to get a smooth sauce. Add ¾ of the Apetina® Red Cheddar cheese and season.

Drain the macaroni and cauliflower and stir in with the cheese sauce. Stir everything together.

Transfer into an ovenproof dish, then sprinkle over the remaining Apetina® Red Cheddar cheese, topping it off with some more chilli flakes if desired. Flash under a hot grill until golden and bubbling. Serve immediately.


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