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    Macaroni cheese with cauliflower and broccoli

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    Macaroni cheese with cauliflower and broccoli

    Family favourite

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 300g dried essential Waitrose Macaroni
    • 300g pack cauliflower and broccoli florets
    • 50 g butter
    • 50 g plain flour
    • 750ml essential Waitrose Skimmed Milk
    • 100g vintage Davidstow Cheddar, grated
    • 2 tsp Dijon mustard
    • 2 tbsp Cooks’ Ingredients Chilli & Coriander Crust


    1. Preheat the oven to 200°C, gas mark 6. Cook the pasta in plenty of boiling water for 8 minutes until just tender. Place the cauliflower and broccoli in a steamer (or sieve) and set over the pasta for the last 5 minutes until almost tender. Drain the pasta and place in a 1.75 litre ovenproof baking dish with the vegetables.
    2. Melt the butter in a medium non-stick pan and stir in the flour. Cook for 1 minute until thick, then off the heat gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Simmer for 2 minutes, then remove from the heat, stir in the cheese, mustard and seasoning and pour over the pasta and vegetables.
    3. Sprinkle the crust over the dish. Cook in the oven for 20–25 minutes until the top is crisp and golden. Serve as it is, or with grilled or roasted meats.

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    Cook's tips

    Try this dish with other cheeses such as Stilton or Cashel Blue.

    Drinks recommendation

    This is perfect with a crisp white to balance the chilli, mustard and potential blue
    cheese. This example also has ripe fruit flavours
    which will match the dense texture: Zalze
    Chenin Blanc, Western Cape, South Africa.


    Average user rating

    5 stars