Rigatoni and cauliflower cheese with mascarpone recipe
An exciting new take on traditional cauliflower cheese. By adding rigatoni you get an even heartier, more delicious meal!
See method- Serves 6
- 5 mins to prepare and 30 mins to cook
- 463 calories / serving
Ingredients
- 60g fresh chunky breadcrumbs
- 1 tbsp olive oil
- 2 tbsp butter
- 1 garlic clove, finely chopped
- 2 tsp mustard powder
- 2 tbsp flour
- 175g mature cheddar, grated
- 125ml mascarpone
- small handful chives, chopped
- 60g sundried or sunblush tomatoes, chopped
- 450ml semi-skimmed milk
- 250g rigatoni
- 1 cauliflower, broken into small florets
- green salad, to serve (optional)
Each serving contains
- Energy
- 1945kJ 463.0kcal
- Fat
- 22g
- Saturates
- 11g
- Salt
- 1.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 50.3gProtein 18.8gFibre 2.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the breadcrumbs in a bowl and toss in the oil. Season and set aside.
- In a medium pan, melt the butter. Add the garlic and mustard, cook for 1 minute, then add the flour. Whisk over a medium heat until a paste forms, then gradually add the milk. Bring to a boil, then simmer for 5 minutes, whisking continuously until smooth. Remove from the heat and stir in most of the cheese (reserving a little for the topping), mascarpone, chives and tomatoes.
- Meanwhile, cook the pasta in a pan of boiling salted water, following the packet instructions, adding the caulifower for the last 2 minutes of cooking. Drain well and stir into the sauce; season to taste. Transfer to a baking dish and scatter over the breadcrumbs and reserved cheese. Bake for 15 minutes until golden. Serve with a green salad, if you like.
- See more Cauliflower recipes
