How to Make The Ultimate Macaroni Cheese

Preheat the oven to 200C (180C fan/gas 6).

Begin by pulling the leaves off your cauliflower half and slicing it in half again (so you have two quarters). Chop one of the quarters into florets and bung in a roasting dish with the leaves. Pour over the oil, season with salt and white pepper and roast for 20 minutes, tossing halfway through.

Meanwhile, get the macaroni cooking in a pan of boiling, salted water according to the packet instructions – we want al dente!

Finely chop the remaining cauliflower quarter, pop it into a pan with the cannellini beans and stock, bring to the boil, then simmer for six minutes. Transfer the contents of the pan to a blender and whizz until smooth. Add the mixture back to the pan and set over a low heat. Add 80g of your grated Cheddar, the mustard and half a teaspoon each of salt and white pepper. Warm through until the cheese has fully melted.

Add the drained macaroni to the sauce and fold everything together. Tip everything into a baking dish and top with the roasted cauliflower florets and leaves. Sprinkle over the remaining grated cheese, then pop it under the grill (broiler) until your cheese turns golden. Serve immediately.

NOTES
Pasta is part of a good diet. It’s made from grain, is a good source of energy and can give you fibre, too. It’s all about balancing the choice of pasta with what you top it with. Many also say there’s no place for cheese in a heart-healthy diet, but there’s room for everything in moderation.

I like using white pepper where I want the warmth but not necessarily too much ‘peppery’ flavour. I use black pepper when I want that spicy, fruity pepper taste.