1 small cauliflower, broken into florets
40g plain flour
150g mature cheddar cheese, grated
Salt and freshly ground black pepper
16 British cherry tomatoes, halved
2 sprigs of British cherry tomatoes
Try this healthy, purse-and-child-friendly meal based on the much-loved favourite macaroni cheese. This tasty version with British cherry tomatoes and cauliflower increases the veggie content – ideal for helping your kids get their five-a-day!
Prep time: 10 minutes
Cook time: 20 minutes
1. Cook the macaroni in a large saucepan of lightly salted boiling water for 5 minutes, then add the cauliflower. Cook for a further 4-5 minutes, until the pasta is tender.
2. Meanwhile, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk, until the sauce boils and thickens. Remove from the heat and add about two-thirds of the cheese, stirring until melted. Season to taste. (This all-in-one method is the best way to make a smooth, lump-free sauce).
3. Preheat a medium-hot grill. Put a large baking dish under the grill to warm through (or use four individual baking dishes). Drain the cooked pasta and cauliflower thoroughly, then tip into the warmed baking dish and add the halved cherry tomatoes.
4. Pour the cheese sauce over the top and stir it through. Sprinkle the reserved cheese over the surface and add the sprigs of cherry tomatoes. Grill for 5-6 minutes until browned and piping hot, then serve.
Cook’s tip: Use any tubular pasta such as penne or rigatoni instead of macaroni.
Did You Know?
British tomato production amounts to about 65,000 metric tonnes per year (approximately 2 billion tomatoes!)- about a fifth of the total volume of tomatoes sold in the country through the year, and up to a half in the summer.