Rigatoni and cauliflower cheese with mascarpone recipe

Name: Rigatoni and cauliflower cheese with mascarpone
Yield: Serves 6
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)

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

Vegetarian

Shop your ingredients

Tesco Golden Breadcrumbs 175G
60g fresh chunky breadcrumbs
£1.25
£7.14/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
2 tbsp butter
£1.85
£7.40/kg
Tesco Large Garlic
1 garlic clove, finely chopped
£0.50
£0.50/each
Colman's Original English Mustard Powder 57G
Everyday Low Price
2 tsp mustard powder
£2.30
£40.35/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
2 tbsp flour
£0.70
£0.47/kg
Creamfields Mature Grated Cheddar 250g
Aldi Price Match
175g mature cheddar, grated
£1.89
£7.56/kg
Tesco Mascarpone Cheese 250 G
125ml mascarpone
£2.25
£9.00/kg
Tesco Fresh Cut Chives 20G
small handful chives, chopped
£0.50
£25.00/kg
Polli Ingredient Sliced Sundried Tomatoes 120G
60g sundried or sunblush tomatoes, chopped
£1.80
£15.00/kg
Creamfields Semi Skimmed UHT Milk 1L
Aldi Price Match
450ml semi-skimmed milk
£0.65
£0.65/litre
Tesco Rigatoni Pasta 500G
Buy 1 Dolmio Pasta Sauce and Save 75p on Tesco Pasta Clubcard Price
Offer valid for delivery from 06/10/2026 until 23/11/2026
250g rigatoni
£0.75
£1.50/kg
Tesco Cauliflower Each
Aldi Price Match
1 cauliflower, broken into small florets
£1.18
£1.18/each
Tesco Babyleaf Salad 90G
green salad, to serve (optional)
£0.90
£10.00/kg

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.