Let's Cook: Cauliflower & Broccoli Mac n Cheese

24/02/2019


Whether you’re thinking of going vegan, vegetarian or just cutting down your meat intake, there are plenty of great reasons to reduce your consumption. I have always been conflicted between having the knowledge that an animal had to die for it be on my plate, and enjoying the benefits of the high macronutrients and the taste itself. I know enough to know that’s not a system I want to support, and for a long time, I knew that but didn’t take any action to stop supporting it.

That is why at the start of 2019 I made a decision to reduce my week-on-week meat consumption and begin to incorporate more vegetarian dishes into my meal plans. This has enabled me to expand my food horizons and discover exciting new main dishes - whilst being more cost effective too!

When cheesy, creamy sauces meet pasta, magical things really do happen. This is your favourite comfort food, revamped with fewer calories and more veggies. Keep reading to see how I make my Cauliflower & Broccoli Mac n Cheese.



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Ingredients 
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- 350g Uncooked Macaroni 
- 500g Cauliflower & Broccoli Florets 
- 30g Grated Light Cheddar Cheese
- 20g Golden Breadcrumbs

For the sauce:

- 500ml Semi-Skimmed Milk
- 90g Grated Light Cheddar Cheese
- 10g French Mustard
- 30g Plain Flour
- 20g Melted Butter

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What To Do
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1. Pre-heat your oven to 200°C or 180°C if you're using a fan-assisted oven.

2. Add the melted butter and plain flour into a saucepan and whisk to form a paste - This is known as a Roux and is one of the basic thickening agents in cooking.

3. On a medium heat add the milk gradually, continuously whisking to have a lump-free sauce. Simmer for 5 minutes whisking all the time until thickened.

4. Take off the heat and stir in mustard and cheese. Seasoning if necessary.

5. To boiling water in a saucepan add the macaroni pasta and cook as per the packet instructions. Drain once cooked.

6. In the same saucepan fill and bring the water to a simmer over medium heat. Add the vegetable florets and cover for 2-3 minutes. Drain once cooked.

7. Combine all ingredients together and add to a large ovenproof dish. Scatter over the remaining cheese and breadcrumbs and bake for 30 minutes or until crisp and golden.

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Nutritional Information
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Per Serving

587 Calories | 30g Protein | 90g Carbs | 15g Fat | 8g Fibre

2 comments

  1. this looks and sounds delicious! Bookmarked to make it this weekend :)
    jodiemelissa.com

    ReplyDelete
  2. This is something we try and do weekly - every other day is a meat-free day. :) It's definitely made me a bit more adventurous with recipes, which is always good. :) Might have to give this a whirl!

    Caroline.x
    www.carolineelgeywhite.com

    ReplyDelete

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