Mac cheese with a twist (High Fibre)

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Serves 4-5, approximately 4-5 grams of fibre per serve

*Vegan/vegetarian friendly

  • 600mls of milk of your choice
  • 2 tablespoons of whole wheat flour
  • 1 tablespoon of a spread of your choice
  • 150 grams of shredded cheese (or vegan cheese)
  • 25 grams of pecorino cheese (or vegan hard cheese)
  • ½ fresh peeled diced brown onion
  • teaspoon Dijon mustard
  • Salt and pepper to taste
  • 200 grams of uncooked whole wheat pasta (makes about 3-4 cups)
  • 1 cup of cooked cauliflower
  • Olive oil spray
  1. Boil about a litre of water and add a pinch of salt add the pasta and cook until almost al dente ( a little firm is fine) strain and set aside
  2. In a large heavy bottomed saucepan gently heat milk and blend with spread of your choice and flour until completely mixed
  3. Stir vigorously (to avoid lumps) and when starting to bubble turn the heat right down and add shredded cheese, onion, mustard and a little salt and pepper until they are also blended
  4. Pour in the cooked pasta and blend the sauce through
  5. Pour the mixture into a baking dish
  6. Mash the cooked cauliflower and sprinkle grated cauliflower over the top of the pasta
  7. Lightly spray with olive oil
  8. Bake at 180C for 30-40 minutes
  9. Sprinkle pecorino cheese on the top for added flavour and bake for a further 5 minutes or until the cheese is golden
  10. Serve with a green salad