Waitrose and Partners
Truffle mac ‘n’ cheese with cauliflower

Truffle mac ‘n’ cheese with cauliflower

Black truffle Cheddar infuses this delicious pasta dish with savoury richness. 

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare20 mins
  • Cook35 mins
  • Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 25g unsalted butter, softened, plus extra for greasing
  • 1 large cauliflower (about 1kg), trimmed and broken into large florets
  • 200g fresh penne
  • 25g plain flour
  • 300ml whole milk, warmed
  • 1 heaped tsp English mustard
  • 200g Godminster Black Truffle Vintage Organic Cheddar (available from the cheese counter), wax removed and cheese coarsely grated


  1. Preheat the oven to 200ºC, gas mark 6, and lightly grease a large ovenproof dish (about 2 litres in volume). Put the cauliflower and any tender leaves in a large saucepan. Cover with cold water, add a pinch of salt and set over a high heat. Once at a rolling boil, add the pasta. Stir for 1 minute then drain over a large bowl, reserving 250ml of the cooking water. Arrange the penne and cauliflower evenly in the dish.

  2. For the cheese sauce, return the pan to a medium heat with the 25g butter. Once foaming, add the flour and cook for 2-3 minutes, stirring regularly. Stir in the warm milk, a splash at a time, ensuring everything is incorporated before adding more. Once all the milk is combined, slowly stir in the reserved cauliflower water until you have a smooth sauce. Stir in the mustard and simmer for 1 minute.

  3. Take the pan off the heat and stir in ¾ of the cheddar until you have a rich, smooth sauce; season. Spoon the sauce over the cauliflower and penne, stirring together until evenly coated. Sprinkle the remaining cheese over the top. Bake for 20 minutes until bubbling and golden. Stand for 5 minutes and serve with a green salad, if liked.

Cook’s tip

To further help you on the way to reaching your five a day, add 200g cherry tomatoes to the dish along with the pasta and cauliflower.


Typical values per serving when made using specific products in recipe


1,535kJ/ 367kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating