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Cauliflower mac & cheese

Cauliflower mac & cheese


Roasted cauliflower adds a delicious twist in this simple, budget-friendly dish that everyone will love

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    2955kj 706kcal
  • Fat
    High 43%
  • Saturates
    High 75%
  • Sugar
    Low 16%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 78g

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  • 1 Co-op British cauliflower, trimmed and cut into florets
  • 1 onion, sliced
  • 2 tbsp Co-op olive oil
  • 300g Co-op macaroni
  • 30g Co-op unsalted butter
  • 30g Co-op plain white flour
  • 500ml Co-op whole milk, lukewarm
  • 1 tsp mustard
  • 120g Co-op British mature Cheddar, grated
  • 25g breadcrumbs
  • 1 tbsp chopped flat leaf parsley,to garnish


  1. Preheat the oven to 190°C/fan 170°C/gas 5
  2. Put the cauliflower florets and onion on a large baking tray.
  3. Drizzle with the oil and grind over plenty of black pepper, then toss together
  4. Roast in the oven for 20-25 mins, until golden
  5. Meanwhile, cook the macaroni according to the pack instructions
  6. While the pasta is cooking, make the sauce
  7. Melt the butter in a medium-sized saucepan. Add the flour and beat to a smooth paste using a small whisk
  8. Cook on a gentle heat for 1-2 mins. Gradually add the lukewarm milk, a little at a time, stirring or beating continuously to prevent lumps forming or the sauce catching on the bottom
  9. Once all the milk has been added, allow the sauce to simmer gently for 5-10 mins, stirring occasionally
  10. Allow it to cool slightly, then stir through the mustard and most of the Cheddar, reserving a small handful. Season to taste
  11. Drain the pasta and tip it into a large ovenproof dish. Pour over the sauce and mix until well coated
  12. Gently stir through the cauliflower and onions
  13. Sprinkle with the breadcrumbs and remaining Cheddar, then bake for 20 mins, until bubbling and golden
  14. Serve sprinkled with the parsley