This is a one-pot take on a childhood classic that delivers on cheesy, creamy indulgence. I've added cauliflower, not as a vague attempt at making this feel somewhat healthy, but simply because it works! Cauliflower gratin meets mac and cheese in a glorious one-pot hybrid!
Technique tip: This all-in-one method simplifies the process of having to boil pasta separately, and the mac and cheese comes together beautifully all in one pot!
Swap option: This is a great excuse to add lots of veggies. Swap cauliflower for broccoli and feel free to add spinach and peas to this comfort-food classic.
- 5¾ cups whole milk
- 3½ cups macaroni
- Sea salt and freshly ground black pepper, to taste
- 1 head cauliflower, broken into small florets
- 2 tablespoons unsalted butter
- 1½ cups grated, aged cheddar cheese
- 1 cup grated mozzarella cheese
- 2 teaspoons Dijon mustard
1. Put the milk and macaroni into a shallow casserole dish and season well with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring frequently.
2. Add the cauliflower and cook for another 3-5 minutes until both cauliflower and pasta are tender and the sauce is thickened and reduced and coating the pasta.
3. Add the butter, cheeses and mustard and cook, stirring, over a low heat until the cheese has melted. Meanwhile, preheat the broiler to high.
4. Put the casserole in the broiler to brown, then serve straight away.