This might just be the best mac n cheese we've had! Whip up @beatthebudget 's recipe; there's 3 types of cheese, cauliflower for balance, and a subtle but effective mustard kick thanks to Colman's English Mustard.
Ingredients (Serves 6)
1 head of cauliflower
500 g spirali pasta
1 pint skimmed milk
200 g cheddar grated
5 singles of cheese
250 g mozzarella
2 tbsp butter
1 tbsp Colman's English Mustard
1 tbsp olive oil
4 tbsp flour
1 tsp garlic powder
1 tsp onion powder
salt and pepper
Preheat your oven to 190°C Fan.
Start by adding your cauliflower florets into a large baking dish. Coat with 1 tbsp of olive oil and season with salt and pepper. Pop in the oven for 25 minutes.
Cook the Spirali pasta in salted boiling water for the packet time minus 2 minutes.
In a saucepan, melt the butter over medium heat. Add the flour and whisk until a smooth paste forms. Gradually add the milk, whisking constantly, until the sauce thickens.
Add the grated cheddar cheese, cheese singles, garlic powder, onion powder, Colman’s Mustard, and a pinch of salt and pepper to the saucepan. Stir until the cheese has melted and the sauce is smooth.
Pour the sauce and the undercooked pasta into the tray with the roasted cauliflower and stir everything together. Tear the mozzarella into small pieces and sprinkle them over the top.
Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbling and the pasta bake is heated through. Serve hot and enjoy!