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Macaroni Cauliflower Cheese

Family meals (with a twist)

Most families enjoy a good macaroni and cheese. This recipe adds a twist with cauliflower added as crumbs to the cheese sauce which slightly alters the taste but not the texture of this family favourite.

Nutritional information

164 Kcal
8 grams
13 grams
9 grams
3 grams


Makes 6 portions (319 g per serve)

500 grams of macaroni, cooked

2 chopped cups of cauliflower, raw

1 large onion, raw

2 cloves of garlic, raw

1 Tbsp of oil, olive

50 grams of butter, regular

2 level Tbsp of flour, white, plain

2 cups of milk, reduced fat

200 grams of cheese, cheddar

1/2 level tsp of salt

1/2 level tsp of pepper, black (1 g)

200 grams of turkey ham

50 grams of pumpkin seeds


  1. Bring the water to the boil, add the macaroni and cook until al dente (soft) – Drain off the excess water and leave with the lid on to the side.
  2. Use a blender to finely chop up the cauliflower, garlic and onion.
  3. Heat up the olive oil in a pan and add the finely chopped cauliflower, garlic and onion. Cook until slightly brown.
  4. In a pot, melt the butter, mix through the flour, then add the milk, 100 mL at a time (let the mixture thicken then continue to add more milk). 
  5. Grate the tasty cheese and mix through the white sauce. Add the cauliflower, garlic, onion, salt, pepper and chopped up meat. Mix the white sauce mixture into the pasta, stir well.
  6. Put the cauliflower macaroni cheese into a large oven proof dish, sprinkle the pumpkin seeds over the top.
  7. Cook in a hot oven (180 degrees Celsius) for 10 minutes.
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