

Cauliflower macaroni cheese
Ingredients
- 1 cauliflower, cut into florets, leaves reserved, any thick stems halved lengthways
- 1½ cups macaroni or other short pasta
- 2 tablespoons low-fat spread
- 1 garlic clove, crushed
- 4 tablespoons plain flourall purpose flourX
- 2½ cups trim milk
- 2 teaspoon English mustard
- ½ cup reduced-fat mature cheddar, grated
- pinch of freshly grated nutmeg
- ½ cup camembert-style soft cheese, sliced
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Instructions
1 Cook the cauliflower in boiling water for 8 min until tender. Drain.
2 Meanwhile, cook the pasta according to the pack instructions until just al dente, then drain and set aside. Heat the oven to 190°C/fan 170°C/gas 5.
3 At the same time, melt the spread with the garlic in a large pan over a medium heat. Add the flour and mix to a paste. Cook for 2 min until golden, then slowly add the milk, a splash at a time, whisking constantly. Simmer for about 5 min until thick enough to coat the back of a spoon. Stir in the mustard, cheddar and nutmeg with a good pinch of pepper. Add the cooked cauliflower and pasta to the sauce and mix well, then pour into a baking dish.
4 Poke the camembert slices into the top and sprinkle with freshly ground black pepper. Bake for 20 min or until golden and bubbling.
Nutrition Info (per serve)
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Calories 458cal
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Kilojoules 1916kJ
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Protein 23.4g
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Total fat 13g
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–Saturated fat 6.4g
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Carbohydrates 60g
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–Sugars 11.8g
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Dietary fibre 4g
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Sodium 394mg
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Calcium 380mg
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Iron 1.8mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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