Take macaroni and cheese to the next level by swapping some of the pasta for cauliflower.
Preparation: 5 minutes | Cooking: 8 minutes | Makes 2 portions | Suitable from 10 months | Suitable for freezing
25g Piccolo shell pasta
2 florets of cauliflower fresh or frozen
75ml full fat milk
20g Cheddar cheese, grated
Boil the pasta and cauliflower for 5-6 minutes until cooked through.
Drain the pasta & cauliflower and leave in the sieve. In the same pan, add in the butter & milk and stir until the butter has melted. Take off the heat and stir through the cheese.
Tear the cooked cauliflower into smaller pieces and add back into the pan with the pasta and cheesy sauce and stir.
Either serve as it is or add to two ramekins and pop under the grill for 5 minutes on a medium heat until it is golden and bubbling on top.
Add the milk and cheese and stir through until the butter and cheese has melted.
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