cauli broc mac cheese

A rib-sticking winter treat that is tempered by all those GFY veggies

serves 2 hungry people


  • 1 head of broccoli, in florets
  • ½ head of cauliflower, in florets
  • 40g butter
  • 25g flour
  • 500ml milk
  • 50g blue cheese
  • 50g cheddar
  • 80g pasta
  • mozzarella and breadcrumbs to top, if desired


  1. Roast the broccoli and cauliflower with EVOO, salt and pepper for 15 minutes at 180°C
  2. Meanwhile, in a sauce pan, melt the butter on a medium heat. Once melted, add the flour and stir for 2-3 minutes while the flour cooks out
  3. Add the milk a little at a time, ensuring that you beat the mix back to a smooth paste each time before adding more milk
  4. Once all the milk has been added, allow the sauce to come to a gentle boil for a couple of minutes to thicken and then switch off the heat. It should be quite a thin sauce.
  5. Add the cheese to the sauce (save a little to put on the top) and stir through
  6. Add the pasta and stir through
  7. In an oven proof dish, combine the cauliflower, broccoli, pasta and sauce. Season well.
  8. Scatter the top with a little cheddar, and some mozzarella and breadcrumbs if you like
  9. Bake at 180°C for 30 minutes, until the top is golden and the pasta is cooked. (If you think that it looks a little dry, cover the dish whilst it’s in the oven, and then finish under the grill)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s