A one-pot take on an American childhood classic that delivers on cheesy, creamy indulgence. I've added cauliflower, not as a vague attempt at making this feel somewhat healthy, but simply because it works! Think of this as a cauliflower cheese meets mac & cheese in a glorious one-pot hybrid!


Serves 6

  • 1.4 litres full-fat milk 
  • 350 g macaroni 
  • 25 g unsalted butter 
  • 150 g mature Cheddar, grated 
  • 125 g grated mozzarella
  • 2 tsp Dijon mustard 
  • Sea salt and black pepper 


  1. Put the milk and macaroni into a shallow casserole dish and  season well with salt and pepper. Bring to the boil and then reduce to a simmer and cook for 10 minutes, stirring frequently. 
  2. Add the cauliflower and cook for a further 5 minutes until both cauliflower and pasta are tender and the sauce is thickened, reduced and coating the pasta. 
  3. Add the butter, cheeses and mustard and cook, stirring, over a low heat until the cheese has melted. Meanwhile, preheat the grill to high. 
  4. Put the casserole under the hot grill to brown all over then serve straight away.