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
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10 Portions
-
13 mins
prep time -
10 mins
Cook time -
suitable for freezing
Ingredients
- 25g Piccolo shell pasta
- 2 florets of cauliflower fresh or frozen
- 75ml full fat milk
- 20g Cheddar cheese, grated
Method
- 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.
