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Cauli Mac & Cheese

Cauli Mac & Cheese

4rating out of 5

(113 reviews from our customers)

Prep Time

40 min



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



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!

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!

For 2 people (double for 4)
200g conchiglie †
1 tomato
1 cauliflower
2 tbsp Dijon mustard †
15g capers
Panko breadcrumbs edit
30g breadcrumbs †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 200g conchiglie<span class="strong">†</span>
  • 1 tomato
  • 1 cauliflower
  • 2 tbsp Dijon mustard<span class="strong">†</span>
  • 1 bag of capers (15g)
  • 30g panko breadcrumbs<span class="strong">†</span>
Typical Values per 100g per serving
Energy 558 kJ
132 kcal
2151 kJ
508 kcal
of which saturates
1.3 g
0.2 g
4.9 g
0.8 g
of which sugars
25 g
2.8 g
96.3 g
10.9 g
Fibre 2 g 7.7 g
Protein 5.4 g 20.7 g
Salt 0.35 g 1.33 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
200g conchiglie
semolina of durum wheat (gluten), water
1 tomato
1 cauliflower
2 tbsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
1 bag of capers (15g)
Capers, water, vinegar, salt.
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
  • Allergens highlighted by † (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)

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


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


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


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


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


Chop the tomato up finely

Chop the capers finely


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

This is your salsa


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


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