4 from 1 vote
Cauliflower & Kale macaroni cheese profile_2
Cauliflower And Kale Macaroni Cheese
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Quite possibly the tastiest macaroni cheese recipe you'll ever have, with added bonus of extra vitamins from the cauliflower and kale.
Course: Dinner
Cuisine: British
Servings: 8
Calories: 528 kcal
Author: Gillian Thompson
  • 400 g small elbow macaroni
  • 50 g butter
  • 50 g plain flour
  • 700 ml whole milk warmed
  • 300 g grated mature cheddar
  • 100 g grated parmesan
  • 1 tsp English yellow mustard powder
  • 300 g cauliflower 1 medium head
  • 150 g kale or baby spinach or a mix of the two
  1. Cook the macaroni in a large pan of salted, boiling water, for eight to 10 minutes, until al dente.
  2. After five minutes add the cauliflower pieces. Don't overcook as it will continue to cook in the oven later.
  3. Drain well, add in the baby kale or kale and spinach mix.
  4. Stir gently so the leaves wilt down, then set aside.
  5. In a separate large, oven-proof pan melt the butter.
  6. Mix in the flour and keep cooking for a few minutes, stirring all the time until the mixture forms a roux.
  7. Add the mustard powder and mix into the roux.
  8. Gradually whisk in the milk, a little at a time, and cook over a low heat for 10 to 15 minutes.
  9. Stir continuously and cook until you have a smooth, shiny sauce the thickness of single cream.
  10. Take the sauce off the heat and add half the grated cheddars and half the parmesan into the sauce. Taste first before adding salt.
  11. Add a couple of grinds of black pepper, stir until all the cheese has melted.
  12. Preheat the grill to high.
  13. Pour the macaroni and vegetables into the pan of cheese sauce and mix well until everything is evenly combined.
  14. Top with the remaining cheddar and parmesan.
  15. Grill (or place into a hot oven for 15 minutes), until the mixture is golden and bubbling with a crisp top.
  16. Serve immediately.
Recipe Notes

Nutrition facts were calculated by Nutrifox.com