Keep florets small
Small even florets can finish cooking with the pasta. Very large pieces need more time.
European Recipe
Cauliflower macaroni with mustard cheese sauce
Pasta and cauliflower cook together. A simple butter and flour sauce with milk is prepared alongside, with Gouda and mustard stirred in at the end.
Total time
30 min
Calories
539 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Cauliflower and pasta with smooth cheese sauce
The small florets are added towards the end of the pasta cooking time, keeping the method manageable. Butter and flour lightly thicken the milk sauce; cheese goes in after cooking. The dish makes three vegetarian meals.
Vegetarian Dinners
Autumn Recipes
Pasta
Cheese
Recipe
Cauliflower macaroni with mustard cheese sauce
Macaroni and small cauliflower florets combine with a mild milk sauce made with Gouda and mustard.
Ingredients
3 servings
Method
-
1
Prepare cauliflower
Wash cauliflower and divide into small even florets. Grate Gouda and prepare the other ingredients.
-
2
Cook pasta and vegetables
Bring water to a boil with two thirds of the salt. Cook macaroni according to the package for about 10 minutes until al dente. Add cauliflower for the final 5 minutes. Before draining, check the florets are tender with a little bite; cook longer if needed.
-
3
Make milk sauce
Meanwhile melt butter in another saucepan over medium heat. Stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk. Bring to a boil, then simmer gently over low heat, stirring, for about 5 minutes until lightly thickened.
-
4
Add cheese and combine
Remove sauce pan from heat. Stir in Gouda, mustard, remaining salt and pepper until cheese melts. Fold in drained pasta and cauliflower and serve immediately. The sauce should lightly coat the vegetables and pasta.
Kitchen know-how
Tips for Cauliflower macaroni with mustard cheese sauce
Stir cheese in off the heat
After thickening the milk sauce, remove the pan from heat. Let cheese melt in it and do not boil the finished sauce vigorously.
Variations
How to adapt this recipe
Replace cauliflower with the same trimmed weight of broccoli. Check florets for doneness in good time; colour and nutritional values change.
Replace macaroni with the same dry weight of egg-free wholegrain pasta. Adjust cooking time to the package and add cauliflower later as appropriate; nutritional values change.
Nutrition per serving
539kcal
65.1 gCarbohydrates
24.0 gProtein
19.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cauliflower macaroni with mustard cheese sauce
Yes. Small elbow shapes or penne work in the same dry amount. Follow the package time and add cauliflower only towards the end.
No. The sauce cooks on the hob and is then mixed with pasta and vegetables. The basic version has no baked cheese crust.
Add milk gradually while whisking. First whisk a small amount smooth before adding more milk.
Stir in a little water or milk and warm gently. Cheese thickens further as it cools; extra milk changes the nutritional estimate.
Keep cooking