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Rigatoni and cauliflower cheese with mascarpone recipe

Rigatoni and cauliflower cheese with mascarpone recipe

14 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
  • Vegetarian


  • 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)
If you don't have any Cheddar, try using another hard cheese

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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