Ingredients
- 300g macaroni
- 1 small cauliflower
- 50g butter
- 50g flour
- 600ml full-fat milk
- 200g extra mature cheddar, coarsely grated
- 1 tsp wholegrain mustard
- 2 garlic cloves
- 100g breadcrumbs
- 2 sprigs of fresh thyme
- 25g flaked almonds
- 300g macaroni
- 1 small cauliflower
- 50g butter
- 50g flour
- 600ml full-fat milk
- 200g extra mature cheddar
- 1 tsp wholegrain mustard
- 2 garlic cloves
- 100g breadcrumbs
- 2 sprigs of fresh thyme
- 25g flaked almonds
Bring a large pan of salted water to a boil. Cook the pasta for 2 mins, then add your cauliflower chopped into small florets for a further 8 mins. Drain and set aside.
Let’s make some bechamel sauce! Melt the butter in a medium pan over low heat and stir in the flour. Allow to cook through for 2-3 minutes to cook out the flour taste. It should form a loose ball. Pour in the milk, bit by bit, stirring constantly to avoid any lumps. Add the cheese and season to taste. Remove from the heat once the cheese has combined and you’re left with a thick, smooth, cheese sauce.
Tip in your pasta and cauliflower and stir through the cheese sauce. Pour into an oven dish.
Crush the garlic and mix with the breadcrumbs, almonds and thyme, and scatter over the top. Grill for 5 minutes until golden.
Tah dah!