Cauli Mac & Cheese

Cauli Mac & Cheese

Rating
4.00rating out of 5

(113 reviews from our customers)

Prep Time

40 min

Cuisine

British

Use within

6-7 days

The beauty of this bake is that the pasta and cauliflower cook in the same pot, while you make your white sauce. The cauliflower wants to be slightly underdone when it’s boiled, so that it has the perfect texture once baked.

Prep Time

40 min

Cuisine

British

Use within

6-7 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
breadcrumbs
30g breadcrumbs †
Capers
15g capers
Cauliflower
1 cauliflower
Conchiglie
200g conchiglie †
Dijon-mustard
2 tbsp Dijon mustard †
Tomato
1 tomato
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • Breadcrumbs<span class="strong">†</span>
  • 15g capers
  • cauliflower
  • conchiglie<span class="strong">†</span>
  • 2 tbsp Dijon mustard<span class="strong">†</span>
  • tomato
Typical Values per 100g per serving
Energy 550 kJ
130 kcal
2203 kJ
521 kcal
Fat
of which saturates
1.5 g
0.2 g
5.9 g
0.9 g
Carbohydrate
of which sugars
23.5 g
2.9 g
94.2 g
11.6 g
Fibre 0.9 g 3.5 g
Protein 5.5 g 22.1 g
Salt 0.44 g 1.77 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Breadcrumbs
15g capers
capers, brine (water, salt), spirit vinegar.
cauliflower
conchiglie
semolina of durum WHEAT, water
2 tbsp Dijon mustard
water, MUSTARD seeds, spirit vinegar, salt
tomato
Allergens
  • Allergens highlighted by † (wheat-gluten, mustard, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a kettle (used in step 2)

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Cut the cauliflower into similar size pieces - roughly the size of a ping pong ball

2

Bring a large pot of water to the boil with salt (optional) and add the pasta

Cook for 8 min, adding the cauliflower halfway through the cooking time

Drain and reserve the pan

Cut the tallegio (including the rind) into 2cm pieces, ready for step 4

3

Return the pot to a medium heat and melt 30g (60g) of butter

Once melted stir in 30g (60g) of flour and cook for 2 min, stirring constantly with a wooden spoon

This is your roux

4

Whisk 300ml (600ml) of milk and 100ml (200ml) of boiling water gradually into the roux

Cook for 5 min, stirring constantly, or until the sauce has the same consistency as double cream

Combine the dijon, half the taleggio, drained pasta and cauliflower and season generously

5

Transfer to the oven-proof dish, tuck the remaining half of taleggio in amongst the pasta and sprinkle with breadcrumbs

Cook in the oven for 5 min

Then grill on high for a further 5 min

6

Chop the tomato up finely

Chop the capers finely

7

Combine the tomatoes, capers, 1 tbsp (2 tbsp) olive oil, salt and pepper to taste

This is your salsa

8

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Serve the dish straight from the oven with the salsa as a garnish

Enjoy!

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