Tove Price-Rees’ cauli-macaroni cheese Recipe

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We asked you for your Mum’s Best Dish and goodtoknow user Sandra Bald sent us her mum’s cauli-macaroni cheese which is so simple and easy to make, no wonder this recipe has been passed down. A light and deliciously creamy cheesy macaroni sauce with plenty of cauliflower florets, a couple of spoonfuls of wholegrain mustard for a kick, this mouthwatering dish is so tasty.


  • 300g rigatoni or penne
  • 1 small cauliflower, sliced into florets
  • 200ml crème fraîche
  • 2tsp wholegrain mustard
  • 175g red Leicester cheese, grated.
  • Breadcrumbs, a handful
  • 2 tomatoes, cut into rough wedges.


  • Cook the pasta. Bring a large pan of water to the boil. Toss in the pasta and bring back to the boil, then cook for a couple of minutes. Tip in the cauliflower and cook for a further 8-10 minutes until both are tender.

  • Make the sauce. Drain the pasta and cauliflower well. Put the crème fraîche, mustard and most of the cheese (keeping back a good handful) into the pasta pan. Stir and warm through over a low heat just until the cheese starts to melt.

  • Finish the dish. Preheat the grill to hot. Tip the pasta and the cauliflower into the cheese sauce and gently stir together. Season to taste. Transfer to a flame proof dish, scatter the tomatoes over the top, then the rest of the cheese, mixed with breadcrumbs and a sprinkling of freshly ground black pepper. Grill for about 5 minutes until brown and bubbling.

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