Rigatoni and cauliflower cheese with mascarpone recipe

Rigatoni and cauliflower cheese with mascarpone recipe

9 ratings

An exciting new take on traditional cauliflower cheese. By adding rigatoni you get an even heartier, more delicious meal! See method

  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 463 calories / serving


  • 60g fresh chunky breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 garlic clove, finely chopped
  • 2 tsp mustard powder
  • 2 tbsp flour
  • 175g mature cheddar, grated
  • 125ml mascarpone
  • small handful chives, chopped
  • 60g sundried or sunblush tomatoes, chopped
  • 450ml semi-skimmed milk
  • 250g rigatoni
  • 1 cauliflower, broken into small florets
  • green salad, to serve (optional)

Each serving contains

  • Energy

  • 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


  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 

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