Mac and cauliflower cheese

Sometimes the simplest recipes are the best. This is especially true as I am still getting used to being back at work.

I was never given macaroni and cauliflower cheese growing up so it’s only quite a recent addition to the family menu but I love how easy it is to cook and how it’s pure comfort food. It’s also a complete store cupboard, last minute, panic recipe as we always have flour, butter, eggs, cheese and some type of vegetable in. 

I’ve taken the recipe from a lovely book called ‘Baby healthy eating planner’ by Amanda Grant. 

Ingredients (makes two small adult portions and one baby portion)

  • 100g macaroni (I used spiralli)
  • 400g cauliflower florets
  • 200ml full fat milk
  • 20g plain flour 
  • 20g unsalted butter
  • 2 tbsp of chopped parsley (optional)
  • 100g cheddar cheese grated 

How to make

  • Preheat oven to 180 degrees Celsius 
  • Boil pasta according to pack instructions 
  • Cook cauliflower over the boiling water in a steamer until tender (approx 8-10 mins) 
  • Meanwhile mix together the flour, butter and milk and heat gently. Keep stirring until you have a smooth sauce. Add half the cheese, parsley and season with pepper


  • Drain pasta and add cauliflower and pasta to the cheese sauce. Stir.
  • Pour into ovenproof door, sprinkle remaining cheese and bake for 15 mins 


  • Set aside baby portion and allow to cool down 

This recipe also freezes really well. Enjoy!



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