How to Make Tommy Mac 'n' Cauli Cheese
Try this healthy, purse-and-child-friendly meal based on the much-loved favourite macaroni cheese
- 150g macaroni
- 1 small cauliflower, broken into florets
- 450ml milk
- 40g butter
- 40g plain flour
- 150g mature cheddar cheese, grated
- Salt and freshly ground black pepper
- 16 British cherry tomatoes, halved
- 2 sprigs of British cherry tomatoes
1 Cook the macaroni in a large saucepan of lightly salted boiling water for five minutes, then add the cauliflower. Cook for a further four to five minutes, until the pasta is tender.
2 Meanwhile, put the milk, butter and flour into a non-stick saucepan. Heat, stirring constantly with a small whisk, until the sauce boils and thickens. Remove from the heat and add about two-thirds of the cheese, stirring until melted. Season to taste. (This all-in-one method is the best way to make a smooth, lump-free sauce).
3 Preheat a medium-hot grill. Put a large baking dish under the grill to warm through (or use four individual baking dishes). Drain the cooked pasta and cauliflower thoroughly, then tip into the warmed baking dish and add the halved cherry tomatoes.
4 Pour the cheese sauce over the top and stir it through. Sprinkle the reserved cheese over the surface and add the sprigs of cherry tomatoes. Grill for five to six minutes until browned and piping hot, then serve.
Cook’s tip: Use any tubular pasta such as penne or rigatoni instead of macaroni.
