Cauliflower and macaroni cheese
200 g, (macaroni)
4 cup(s), (360g, florets)
2 cup(s), (500ml)
2 tbs, (30g)
reduced-fat 15% cheddar cheese
50 g, (grated)
1 tbs, (20g)
canned cannellini beans, rinsed, drained
240 g, (1 x 400g)
250 g, (halved)
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray 12 cup-capacity ovenproof dish with oil. Cook pasta in a large saucepan of boiling salted water, following packet instructions until tender. Adding the cauliflower for the last 3 minutes of cooking time. Drain and return to pan.
- Meanwhile combine ½ cup of milk with the cornflour. Place remaining milk in a medium saucepan and heat over medium heat. Add the cornflour mixture and cook, stirring, for 1-2 minutes or until thickened. Remove from heat and stir in nutmeg, cheese and mustard.
- Add beans and cheese sauce to pasta mixture and stir to coat. Spoon mixture into prepared dish and scatter with tomatoes. Spray with oil and bake for 20 minutes or until tomatoes are cooked.