- Serves: 6
- Cook Time: 50 minutes
- Prep Time: 10 minutes
- Effort: easy
- 350 g macaroni
- 1 small cauliflower, broken into small florets
- 50 g butter
- 50 g flour
- 1 tbsp wholegrain mustard
- 600 ml milk
- 175 g mature cheddar, grated
For the topping
- 1 x 30 packet potato chips
- 100 g mature cheddar, grated
- 9 cherry tomatoes, halved
- handful basil leaves, torn
- 1 tbsp olive oil
Tips and Suggestions
This recipe makes a large batch, so why not freeze half at stage 5 and use it another time?
1. Cook the macaroni and cauliflower together in a large pan of boiling water until just done. Dont over cook it or itll get too sappy once its baked in the sauce. Drain and set aside.
2. Meanwhile, make the sauce by melting the butter in a pan, then stirring in the flour and cooking for a minute. Stir in the mustard and then gradually add the milk, whisking all the time so the lumps disappear leaving a lovely smooth sauce.
3. Keep stirring until the sauce thickens, and just as it bubbles remove from the heat and add 175g grated cheese and stir until combined.
4. Add the cooked pasta and cauliflower and gently stir to combine before pouring into 8 large ramekins or other single portion sized oven proof dishes.
5. For the topping: Preheat the oven to 200C/180C fan/gas 6. Crush the packet of crisps, then mix with the remaining grated cheese and scatter over the top of each dish of pasta. Finish with 3 halves of cherry tomato, a scattering of torn basil and drizzle with a little olive oil.
6. Bake in the oven for 20 minutes until golden and bubbling. Serve with plenty of green salad.
Love a good pasta bake? Take a look at our top 10 pasta bake recipes
Rate This Recipe