Super Quick Macaroni Cheese

This is so quick and easy you will be amazed-  using single cream in place of a classic béchamel sounds a bit naughty and extravagant but it actually makes the whole dish much lighter and a whole lot quicker! I have used blitzed down cauliflower, along with breadcrumbs, for the topping because firstly its a fantastic way to sneak in some veggies and also because everyone knows cheese and cauliflower are delicious!


Serves 2 adults and 1-2 small children

150g macaroni

for the sauce:

1 garlic clove, crushed

285ml single cream

20g cheddar cheese, grated

20g Parmesan (or vegetarian alternative), grated

1 sprig thyme

1 tsp Dijon mustard

125g mozzarella cheese

for the topping:

20g Parmesan (or vegetarian alternative), grated

20g panko breadcrumbs

150g cauliflower, cut into bitesize florets

Preheat the oven to 200oC. In a medium saucepan cook the macaroni for 5 minutes and then drain and place in a medium ovenproof dish. Meanwhile,  for the sauce, place the ingredients in a blender and blitz down until smooth. Pour over the pasta and set aside

For the topping: put the parmesan, breadcrumbs and cauliflower in a food processor and blitz down until the mixture resembles breadcrumbs. Scatter evenly over the pasta and sauce and then place in the preheated oven for 25-30 minutes or until golden and bubbling. Serve immediately.

just for adults: add 1/4 tsp salt to both the sauce and topping