Cauliflower Mac n Cheese

15/03/2021

Yields9 Servings

Classification

NSW:   EVERYDAY  ACT: AMBER

Ingredients

 500 g macaroni pasta
 1 tbsp olive oil
 1 large brown onion
 500 g lean ham, sliced thinly into small pieces
 1 clove garlic
 1 tbsp polyunsaturated margarine
 3 tbsp plain flour
 3 cups light milk
 1 medium head cauliflower, chopped into 1cm cube pieces
 1 ½ cups reduced-fat tasty cheese, grated
 1 cup reduced-fat mozzarella cheese, grated

Method

1

Preheat oven to 200°C (fan-forced). Using spray oil or polyunsaturated margarine grease a 37cm-baking dish.

2

In a large pot of boiling water, cook the pasta according to packet directions, in the last 4 minutes add the cauliflower. Drain and set aside.

3

In a small saucepan cook the onion in the olive oil until softens, add the ham and garlic until fragrant.

4

Melt the margarine in a small saucepan, when it starts to bubble (careful not to burn) and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth paste.

5

Gradually pour in the milk, whisking constantly.

6

Return the pan to the heat and bring to the boil, still stirring or whisking until it thickens.

7

Remove from the heat and stir in the tasty cheese, set aside.

8

Thoroughly combine the white sauce, onion mixture and cooked pasta/cauliflower mixture in a large bowl, then spoon it into the baking dish, cover in the shredded mozzarella and bake for 20 minutes or until the top is golden.

9

Serve.

Variations

  • Try adding shredded zucchini, leek or carrot to add to its nutritional appeal.

Tips

  • Try cooking in individual ramekins/foil containers to make serving easy.

Nutrition Facts

Serving Size 250g

Servings 9


Amount Per Serving
Calories 419
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 6.2g31%
Sodium 372mg16%
Total Carbohydrate 52g18%
Dietary Fiber 4g16%
Sugars 7.7g
Protein 24.6g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 500 g macaroni pasta
 1 tbsp olive oil
 1 large brown onion
 500 g lean ham, sliced thinly into small pieces
 1 clove garlic
 1 tbsp polyunsaturated margarine
 3 tbsp plain flour
 3 cups light milk
 1 medium head cauliflower, chopped into 1cm cube pieces
 1 ½ cups reduced-fat tasty cheese, grated
 1 cup reduced-fat mozzarella cheese, grated

Directions

1

Preheat oven to 200°C (fan-forced). Using spray oil or polyunsaturated margarine grease a 37cm-baking dish.

2

In a large pot of boiling water, cook the pasta according to packet directions, in the last 4 minutes add the cauliflower. Drain and set aside.

3

In a small saucepan cook the onion in the olive oil until softens, add the ham and garlic until fragrant.

4

Melt the margarine in a small saucepan, when it starts to bubble (careful not to burn) and stir in the flour. Cook, stirring continuously, for 1 minute, until the mixture forms a smooth paste.

5

Gradually pour in the milk, whisking constantly.

6

Return the pan to the heat and bring to the boil, still stirring or whisking until it thickens.

7

Remove from the heat and stir in the tasty cheese, set aside.

8

Thoroughly combine the white sauce, onion mixture and cooked pasta/cauliflower mixture in a large bowl, then spoon it into the baking dish, cover in the shredded mozzarella and bake for 20 minutes or until the top is golden.

9

Serve.

Cauliflower Mac n Cheese