Rigatoni and cauliflower cheese with mascarpone recipe

  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 463 calories / serving
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An exciting new take on traditional cauliflower cheese. By adding rigatoni you get an even heartier, more delicious meal!

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the breadcrumbs in a bowl and toss in the oil. Season and set aside.
  2. In a medium pan, melt the butter. Add the garlic and mustard, cook for 1 minute, then add the flour. Whisk over a medium heat until a paste forms, then gradually add the milk. Bring to a boil, then simmer for 5 minutes, whisking continuously until smooth. Remove from the heat and stir in most of the cheese (reserving a little for the topping), mascarpone, chives and tomatoes.
  3. Meanwhile, cook the pasta in a pan of boiling salted water, following the packet instructions, adding the caulifower for the last 2 minutes of cooking. Drain well and stir into the sauce; season to taste. Transfer to a baking dish and scatter over the breadcrumbs and reserved cheese. Bake for 15 minutes until golden. Serve with a green salad, if you like.

See more Cauliflower recipes 


  • Ingredients

  • 60g (2 1/2oz) fresh chunky breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove, finely chopped
  • 2 tsp mustard powder
  • 2 tbsp flour
  • 175g (6oz) mature Cheddar, grated
  • 25ml (4fl oz) mascarpone
  • small handful chives, chopped
  • 60g (2 1/2oz) sundried or sunblush tomatoes, chopped
  • 450ml (8fl oz) semi-skimmed milk
  • 250g (8oz) rigatoni
  • 1 cauliflower, broken into small florets
  • green salad, to serve (optional)
  • Energy 1945kj 463kcal 23%
  • Fat 22g 31%
  • Saturates 11g 57%
  • Sugars 8g 8%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 50.3g Protein 18.8g Fibre 2.5g


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