serves
6
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 1.4 L full-fat milk
- 350 g macaroni
- 1 head of cauliflower, broken into small florets
- 25 g unsalted butter
- 150 g mature Cheddar, grated
- 125 g grated mozzarella
- 2 tsp Dijon mustard
- Sea salt and black pepper
Instructions
- Put the milk and macaroni into a shallow casserole and season well with salt and pepper. Bring to the boil then reduce to a simmer and cook for 10 minutes, stirring frequently.
- Add the cauliflower and cook for a further 5 minutes until both cauliflower and pasta are tender and the sauce is thickened and reduced and coating the pasta.
- Add the butter, cheeses and mustard and cook, stirring, over a low heat until the cheese has melted. Meanwhile, preheat the grill to high.
- Put the casserole under the hot grill to brown all over then serve straight away.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
