Cauliflower mac ’n cheese

Cauliflower mac ’n cheese

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  • 4 T butter
  • 4 T flour
  • 2 cups full-cream milk
  • sea salt and freshly ground black pepper, to taste
  • 100 g Emmenthal, grated
  • 100 g Cheddar, grated
  • 500 g macaroni, cooked al dente
  • 1 x 200 g pack Woolworths Fioretto
  • Parmesan, grated, for sprinkling

Cooking Instructions

Preheat the oven to 200°C. Melt the butter in a saucepan over a medium heat. Stir in the flour and whisk until smooth. Cook for 1–2 minutes.

Slowly add the milk, stirring continually, until thickened and smooth, this should take about 5 minutes. Season to taste.

Add the cheese and stir until melted. Stir in the macaroni, then transfer to a suitable ovenproof dish.

Press the Fioretto spears into the macaroni.

Top with the grated Parmesan, cover with foil and bake for 20–30 minutes until bubbling and golden.

Cook’s note: Take it up a notch and serve it with a dash of Woolworths’ truffle-flavoured olive oil.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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