Stovetop cauliflower and broccoli mac and cheese recipe

Method

1. Heat 2 tbsp oil in a large frying pan. Fry the cauliflower and broccoli over a high heat in 2-3 batches for 5-8 mins to cook and slightly char the edges. Set aside.
2. For the cheese sauce, heat the butter and the flour in a saucepan over a medium heat until bubbling. Whisk in the milk and stock, then bring to a simmer, stirring gently to prevent lumps. Cook for 2 mins, then turn off the heat and stir in the cheese to melt. Add the mustard, and Worcestershire sauce and mustard powder, if using. Set aside.
3. Boil the macaroni to pack instructions until al dente. Meanwhile, make a pangrattato by heating 1 tbsp oil in a frying pan, add the breadcrumbs, then toast, stirring frequently, for 5 mins until golden brown. Add the lemon zest; set aside.
4. Drain the pasta; return to the pan with 200ml cooking liquid. Stir the cheese sauce through the pasta, return to the hob over a low heat, then stir in the cauliflower and broccoli. Top with the pangrattato to serve.

• Tip: If you want to make ahead and freeze, cook the dish but omit the pangrattato. Allow the mac and cheese to cool completely before freezing. To reheat, defrost, then heat over a medium heat until piping hot. The pasta may have absorbed a lot of the liquid, so add a splash of milk to loosen, if needed. Top with the pangrattato before serving.

• See more Pasta recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.