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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