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Home Made Hidden Veg Mac and Cheese

Ingredients (Makes 4-6 kids portions, freezes well)

225g macaroni
150g cauliflower, cut into florets
25g unsalted butter
25g plain flour
400ml whole milk
100g medium cheddar cheese, grated
1/2 tsp English mustard
198g can sweetcorn, drained
50g breadcrumbs/ crumbled cheese crackers
12 cherry tomatoes, halved


Preheat the oven to 200C.

Begin by cooking your macaroni, following the instructions on the back of pack. 5 minutes before the end of cooking, add in the cauliflower florets.

Meanwhile, begin making your white sauce. In a small pan, melt the butter and then add the flour and milk. Whisk continuously until the sauce thickens. Remove from the heat.

Once the cauliflower and pasta have cooked, remove from the heat and drain well.

Separate the cauliflower and roughly mash in a bowl (or blitz using a hand blender). Stir into the white sauce, along with 75g grated cheddar, the mustard and a little seasoning (optional).

Add the sweetcorn and the cooked macaroni, mix and place in an ovenproof dish. Mix the breadcrumbs with the 25g cheese and scatter over the top. Finish by adding the halved cherry tomatoes. Bake on a high heat (or under the grill), until golden brown (10-15 minutes).

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