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Stovetop cauliflower and broccoli mac and cheese recipe

Stovetop cauliflower and broccoli mac and cheese recipe

20 ratings

Created by The Tesco Real Food team

This no-oven combo of two classics is the perfect winter warmer. The addition of nutty purple sprouting broccoli lends interesting texture to the creamy sauce. This recipe makes 8 portions, so freeze any leftovers you have to enjoy at a later date. See method

  • Serves 8
  • Takes 50 mins
  • 646 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 3 tbsp sunflower or vegetable oil
  • 1 cauliflower, cut into 2cm florets, smaller leaves finely chopped
  • 200g pack Tesco Finest Purple Sprouting Broccoli, cut into 3cm pieces
  • 40g butter
  • 65g plain flour
  • 550ml milk
  • 1 vegetable stock cube, made up to 350ml
  • 300g mature Cheddar, grated
  • 1 tbsp wholegrain mustard​
  • 2 tbsp Worcestershire sauce (optional)
  • 1 tbsp English mustard powder (optional)
  • 650g macaroni
  • 75g fresh breadcrumbs (2 bread slices, blitzed)
  • 1 lemon, zested 
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    2710kj
    646kcal     32%

  • Fat

    27g 38%

  • Saturates

    13g 64%

  • Sugars

    8g 9%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 73.3g Protein 26.2g Fibre 4.6g

Method

  1. Heat 2 tbsp oil in a large frying pan. Fry the cauliflower and broccoli over a high heat in 2-3 batches for 5-8 mins to cook and slightly char the edges. Set aside.
  2. For the cheese sauce, heat the butter and the flour in a saucepan over a medium heat until bubbling. Whisk in the milk and stock, then bring to a simmer, stirring gently to prevent lumps. Cook for 2 mins, then turn off the heat and stir in the cheese to melt. Add the mustard, and Worcestershire sauce and mustard powder, if using. Set aside.
  3. Boil the macaroni to pack instructions until al dente. Meanwhile, make a pangrattato by heating 1 tbsp oil in a frying pan, add the breadcrumbs, then toast, stirring frequently, for 5 mins until golden brown. Add the lemon zest; set aside.
  4. Drain the pasta; return to the pan with 200ml cooking liquid. Stir the cheese sauce through the pasta, return to the hob over a low heat, then stir in the cauliflower and broccoli. Top with the pangrattato to serve.

Tip: If you want to make ahead and freeze, cook the dish but omit the pangrattato. Allow the mac and cheese to cool completely before freezing. To reheat, defrost, then heat over a medium heat until piping hot. The pasta may have absorbed a lot of the liquid, so add a splash of milk to loosen, if needed. Top with the pangrattato before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pasta recipes

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