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Cauli Mac and Cheese with Garlic Parsley Crumb

By OcadoLife
Full of flavour and kind to your wallet, this Cauli Mac and Cheese with Garlic Parsley Crumb, devised by food writer and stylist Sarah Cook, has everything you need in one dish – plenty of veg and a clever sauce that’s…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 200 g of macaroni
  • 2 leeks, trimmed and thinly sliced
  • 1 cauliflower, cut into small florets
  • 85 g of white bread, torn into chunks
  • 1 large or 2 small garlic cloves
  • 15 g of flat-leaf parsley, leaves picked
  • 2 tsp of olive oil
  • 1 vegetable stock cube
  • 300 g of half-fat crème fraîche
  • 175 g of lighter mature cheddar, grated

Method

4 steps

  1. Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. Cook the macaroni in a large pan of salted water for 2 mins less than the pack’s stated cooking time, so it has plenty of bite. Add the leeks and cauliflower to the pan for the final 4 mins of cooking time; drain.

  2. Step 2

    Meanwhile, for the topping, blitz the bread and garlic to crumbs in a food processor. Add the parsley leaves and olive oil and blitz again until the parsley is finely chopped.

  3. Step 3

    In a jug, dissolve the stock cube in 500ml boiling water; whisk in the crème fraîche to make the sauce.

  4. Step 4

    Tip the pasta and veg into a baking dish (about 30cm x 40cm). Scatter over three-quarters of the cheese. Pour over the sauce and mix well. Stir the remaining cheese through the breadcrumb mixture and scatter it over the macaroni. Bake for 15-20 mins until bubbling and golden.